Head Chef
Facilities Management, Business Services
Minimum Requirements
- Minimum: Grade 12 (Matric)
- Professional Chef Diploma or Culinary Certification (preferred)
- Minimum 3 years’ Experience of catering to all segments across society. The successful incumbent should have extensive client interaction as well as operational experience. Skills and Competencies Strong knowledge of fresh food preparation and menu execution
- Cost control, stock management, and basic budgeting skills
- Understanding of HACCP, food safety, and hygiene standards
- Ability to plan, organise, and prioritise under pressure
- Good communication and people management skills
- Plan, prepare, and oversee the production of all meals in line with approved client menus, portion standards, and service times
- Lead, manage, and motivate all kitchen staff, including chefs, cooks, and kitchen assistants
- Allocate duties, manage staff rosters, and ensure adequate staffing levels for daily operations
- Train kitchen staff on food preparation methods, presentation, hygiene, and safety standards
- Ensure consistent quality, taste, and presentation of all food items served Monitor and control food costs, wastage, and kitchen expenses in line with budget targets
- Place orders, receive deliveries, and ensure correct storage of food and kitchen supplies
- Conduct regular stock takes and manage inventory to prevent shortages or overstocking
- Ensure full compliance with food safety legislation, HACCP principles, and health & safety requirements
- Enforce cleanliness, hygiene, and sanitation standards throughout the kitchen and storage areas
- Maintain kitchen equipment and ensure timely reporting of breakdowns or maintenance issues
- Prepare for and support internal and external audits, client reviews, and site inspections
- Ensure adherence to Tsebo policies, procedures, and quality standards Collaborate with management on menu planning, costings, and seasonal menu changes
- Monitor portion control and food presentation to meet client and brand standards
- Handle kitchen-related customer or client queries and resolve issues professionally
- Complete required operational records, temperature logs, production sheets, and control documents
- Support sustainability initiatives, including waste reduction and responsible food handling
- Assist with onboarding and performance management of kitchen staff
- Ensure a safe working environment by enforcing safety rules and reporting incidents
- Work flexible hours, including early shifts, weekends, and public holidays as operationally required
- Strong knowledge of fresh food preparation and menu execution
- Minimum 3 years’ Experience of catering to all segments across society. The successful incumbent should have extensive client interaction as well as operational experience.
- of catering to all segments across society. The successful incumbent should have extensive client interaction as well as operational experience.
Responsibilities
- Plan, prepare, and oversee the production of all meals in line with approved client menus, portion standards, and service times
- Lead, manage, and motivate all kitchen staff, including chefs, cooks, and kitchen assistants
- Allocate duties, manage staff rosters, and ensure adequate staffing levels for daily operations
- Train kitchen staff on food preparation methods, presentation, hygiene, and safety standards
- Ensure consistent quality, taste, and presentation of all food items served Monitor and control food costs, wastage, and kitchen expenses in line with budget targets
- Place orders, receive deliveries, and ensure correct storage of food and kitchen supplies
- Conduct regular stock takes and manage inventory to prevent shortages or overstocking
- Ensure full compliance with food safety legislation, HACCP principles, and health & safety requirements
- Enforce cleanliness, hygiene, and sanitation standards throughout the kitchen and storage areas
- Maintain kitchen equipment and ensure timely reporting of breakdowns or maintenance issues
- Prepare for and support internal and external audits, client reviews, and site inspections
- Ensure adherence to Tsebo policies, procedures, and quality standards Collaborate with management on menu planning, costings, and seasonal menu changes
- Monitor portion control and food presentation to meet client and brand standards
- Handle kitchen-related customer or client queries and resolve issues professionally
- Complete required operational records, temperature logs, production sheets, and control documents
- Support sustainability initiatives, including waste reduction and responsible food handling
- Assist with onboarding and performance management of kitchen staff
- Ensure a safe working environment by enforcing safety rules and reporting incidents
- Work flexible hours, including early shifts, weekends, and public holidays as operationally required
