About Us
FEDICS is recruiting a Production Chef to join our team. The primary purpose of a Production Chef is to direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods.
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
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
Check the quality of raw and cooked food products to ensure that standards are met.
Check the quantity and quality of received products.
Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
Demonstrate new cooking techniques and equipment to staff.
Determine how food should be presented, and create decorative food displays.
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Skills and Competencies
Must be able to communicate clearly with managers, kitchen and dining room personnel.
Be able to reach, bend, stoop and frequently lift up to 20 kg.
Be able to work in a standing position for long periods of time (up to 9 hours).
Qualifications
A minimum of 2 years of experience in kitchen preparation and cooking.
Relevant tertiary qualification and Associate Culinary Degree / or recognized in service training.
At least 6 months experience in a similar capacity.
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