Chef Manager

at  Tsebo Group

ABOUT US

Fedics is in search of a Chef Manager to oversee the day-to-day operational management of a Key Account. The successful candidate will be responsible for maintaining a high-quality standard of deliverables in line with site-specific SLAs, managing client relations, performing site visits, and supporting and developing site management. Overall responsibility is to ensure the site is managed according to budgeted costings and growth targets and to ensure all standards are adhered to in line with best practices.
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.

SKILLS AND COMPETENCIES

• Strong Business Acumen
• Interpersonal skills
• Time Management skills
• Computer Skills
• Honest and reliable
• Attention to detail
• Innovative approach to streamlining systems
• Communication & organizational skills
• Accuracy

QUALIFICATIONS

• Diploma in Food Production or Culinary Tertiary qualifications.
• 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, 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, ensure that budgetary limits and prescribed menus are adhered to.
• To ensure correct and timely completion of all administrative work.
• To ensure that cash-up procedures are strictly adhered to.
• Ensure that all monies are banked following laid-down procedures.
• 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 developing existing catering staff in service techniques, menu presentation, policies, and procedures.
• Additional responsibilities include the reporting of operating statements, reports, and operational budgets, and the 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 to 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 are 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.