Chef Manager - Automotive

at  Tsebo Group

ABOUT US

FEDICS, a division of Tsebo Catering Solutions, is recruiting a Chef Manager to join the team, in this role you will be expected to take full responsibility for day to day running of the kitchen operations.
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-PAGES to find out more about who we are in a nutshell.

SKILLS AND COMPETENCIES

• Must enjoy working with people.
• Must have good organisational skills.
• Be able to pay attention to detail.
• Have good interpersonal and supervisory skills.
• Be able to work irregular hours, on weekends and public holidays.
• Must have good communication skills.
• Must have good grooming and presentation skills.
• Must be comfortable working with computers
• Must able to negotiate, organise, delegate and work under pressure.

QUALIFICATIONS

• Diploma in Food Production
• 3 years’ experience managing a corporate kitchen
• Minimum 4 years’ experience in the catering and / or restaurant industry on a managerial.
• Own Vehicle

• Proactively manage the Food Safety Management Systems, ensure compliance with OHSAct as well as manage Tsebo’s Good Manufacturing Practices
• Menu planning and design; research and design; Innovation
• Ensure high quality of food preparation, presentation and service is up to Tsebo Catering Solutions standards by meeting all quality / star grading standards in all areas of responsibility.
• Organising, preparing & co-ordinating functions for the Unit
• Management of all administration, finances, debtors, budgets, and HR related practices etc.
• To ensure the provision of quality food and service, to the requirements and satisfaction of the company.
• This includes all meals, functions and resale items.
• To plan and cost menus, making sure that budgetary limits and prescribed menus are adhered to.
• To ensure correct and timeous completion of all administrative work.
• To ensure that cash-up procedures are strictly adhered to.
• To ensure that all monies are banked in accordance with laid-down procedures.
• To ensure that staff records are up to date and kept in accordance with company and statutory requirements.
• Hire, train, and schedule catering staff, and be actively involved in the development of existing catering staff in service techniques, menu presentation, policies, and procedures.
• Additional responsibilities include the reporting of operating statements, reports, and operational budgets, and review of the collection of receivables.
• Menu development & costing, marketing functions as they relate to the catering department.
• To ensure that hygiene standards comply with company and statutory requirements.
• To ensure effective security in all areas under your control.
• To be aware of and respond the needs of your staff, including induction, monitoring performance, coaching and ensuring that appropriate training is affected.
• To carry out On-the-Job Training as requested by the company.
• To ensure that regular fire drills are held, evacuation procedures understood and effected.
• To ensure that HACCP and NOSA regulations are adhered to.
• To complete and submit all necessary, relevant documentation in the event of fire, theft, burglary or accident.
• To ensure that staff are correctly dressed at all times.
• To recruit, interview and manage subordinates complying with company and statutory procedures.
• To constantly be aware of the needs of the customer, continuously striving to create the right environment.