About Us FEDICS is recruiting a Head Chef to join our team. The primary purpose of a Head Chef is to be innovative in creating new and seasonal menus as per unit requirements.
As a leading African Integrated Workplace Management Solutions Provider, Tsebo Solutions Group offers clients reduced costs, risk and complexities together with increased quality, efficiency and productivity. We specialise 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. The result is a knowledgeable workforce that is in touch with every nuance of our clients' needs. DOWNLOAD OUR ONE-PAGER to find out more about who we are in a nutshell.
Duties & Responsibilities All aspects of purchasing, food preparation & presentation. Deputize in the CM's absence if necessary. Promote the professional growth and development of the culinary team. Ensure that all staff are familiar with the day's requirements. Give and take culinary direction in a positive and impactful manner Responsible for running the kitchen operation as well as having a passionate interest in the business beyond the kitchen doors. Make sure that the necessary stocks are on hand at the right quality and quantity. Produce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences. Overseeing and developing the organization of food preparation and production according to the demands of the business units whilst maintaining the Fedics company standard. Ensure that all statutory, as well as company hygiene regulations are being strictly adhered to, while working towards improving systems and processes. Responsible for food budgets and to achieve their requirements with respect to average spend, profit percentages and expenses. To ensure that all maintenance problems are timeously reported and followed up. Guarantee that all communications between service areas and kitchen run smoothly. To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature. To attend seminars and training courses as and when directed. To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole. Stay abreast with food trends as well as best practices. Skills and Competencies Communication skills (verbal and written) Computer literate Organising and planning skills Interpersonal skills Team Player Knowledge sharing culture - able & willing to do training at units Excellent food skills Strong in functions Ability to network and keep a good line of communication open with clients Strong client and customer service skills Disciplinary procedures knowledge Qualifications Matric certificate and culinary qualification/diploma Exposure to upmarket function catering Good at controlling costs & doing menu planning Strong functions experience Must have 2-3 years' experience in a similar position Computer literate & excellent communication skill
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