About Us
We are recruiting an Executive Chef to join our team. The primary purpose of an Executive Chef is to be innovative in creating new and seasonal menus as per unit requirements. Final decision on menu planning for client events will be authorized by the Executive Chef. Controls on food budget and purchasing orders to produce profit are of greatest importance.
As a leading African Integrated Workplace Management Solutions Provider, Tsebo Solutions Group offers clients reduced costs, risks, and complexities together with increased quality, efficiency, and productivity. We specialize in Catering, Facilities Management, Cleaning and Hygiene, Pest Control, Protection, Energy, Procurement, Workspace Design, Engineering, Remote Camps, and more. Developing our people – the heart of Tsebo – is the foundation of our purpose.
Duties & Responsibilities
Ensure that all menus are constantly updated, paying special attention to seasonal availability.
Ensure that all menus are calculated correctly to obtain maximum gross profit.
Ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes.
Hold daily meetings with the management team to ensure that customers and senior clients are timely identified, and any special arrangements properly communicated.
Hold daily meetings with the kitchen team to ensure smooth running of all kitchen departments.
Ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff that are ill or injured receive the correct treatment or are not allowed to work.
Ensure that all staff are correctly dressed to satisfy statutory requirements as well as enhancing the image of the establishment.
Ensure that all stocks are ordered to the correct quantities, quality, and price.
Ensure that all stocks are kept securely and under the correct conditions applicable to each type of commodity stored.
Regularly meet with the storekeeper to ensure that the correct stocks are kept.
Regularly hold maintenance checks with the Maintenance Manager to ensure that no equipment breaks down.
Ensure that all statutory notices are posted at all relevant points and that such notices are conspicuously placed.
Ensure that attendance registers are kept daily and that any absenteeism is immediately brought to the attention of the HR department.
Ensure that all staff under your control are fully informed in respect of disciplinary procedures, the handling of grievances, etc.
Ensure that all documents are sent to the appropriate accounts department immediately for processing.
Constantly update your knowledge and skills for the good of the establishment and the profession.
Conduct regular stock checks/stock takes.
Ensure that expenses are within budgeted limits.
Ensure that all information required to compile meaningful budgets is available at all times.
Skills and Competencies
Thorough knowledge of the materials, methods, and equipment used in preparing food on a large scale.
Considerable knowledge of food preparation and food service management, methods, and techniques.
Able to work long hours.
Considerable knowledge of food values, nutrition, and menu planning, and uses for leftover food.
Able to plan and modify menus to meet various requirements.
Able to control and manage retail food service operations.
Considerable knowledge of health hazards in food preparation and service, and of necessary precautionary measures.
Able to take inventory and keep records of foodstuffs used.
Able to supervise the work of others.
Able to prepare working schedules for employees and to instruct subordinates in food service procedures.
Able to maintain a variety of records and to prepare reports.
Qualifications
Matric qualification.
Relevant tertiary qualification and Associate Culinary Degree or recognized in-service training.
Minimum of 8 years experience.
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