Chef
Facilities Management, Business Services
Minimum Requirements
- Grade 12 / Matric (preferred).
- Culinary or cooking certificate (advantageous).
- 2-3 years’ Experience as a Cook or Chef in catering or hospitality.
- with food safety and hygiene practices.
- Tsebo Catering Solutions is recruiting a Chef to support high-quality food production in our Ladysmith operations. The successful candidate will prepare and present meals in line with Tsebo standards while ensuring food safety, portion control, and excellent service delivery.
- Food preparation and cooking skills across various dishes.
- Knowledge of food safety standards, including HACCP.
- Portion control and recipe compliance.
- Stock control, storage, and waste-management skills.
- Operation and basic maintenance of kitchen equipment.
- Knife skills and safe food-handling practices.
- Kitchen cleaning and sanitation aligned to SHEQ standards.
- Ability to follow production plans, menus, and service schedules.
- Basic record-keeping of temperatures, production logs, and cleaning schedules.
- Time management to meet service deadlines.
- Oversee and maintain hygiene standards in the kitchen – Q PRO specific
- Prepare, cook, and present meals according to Tsebo standards and client requirements.
- Follow menus and special dietary instructions.
- Work as part of the catering team to deliver good client service.
- Maintain food safety, hygiene, and quality at all times.
- Ensure correct portioning and timely meal service.
- Check ingredient availability and report shortages.
- Support stock rotation and minimise food waste.
- Comply with all Tsebo food safety and operational policies.
- Maintain a clean and compliant kitchen environment.
- as a Cook or Chef in catering or hospitality.
Responsibilities
- Oversee and maintain hygiene standards in the kitchen – Q PRO specific
- Prepare, cook, and present meals according to Tsebo standards and client requirements.
- Follow menus and special dietary instructions.
- Work as part of the catering team to deliver good client service.
- Maintain food safety, hygiene, and quality at all times.
- Ensure correct portioning and timely meal service.
- Check ingredient availability and report shortages.
- Support stock rotation and minimise food waste.
- Comply with all Tsebo food safety and operational policies.
- Maintain a clean and compliant kitchen environment.
