Executive Chef

at  Tsebo Group

ABOUT US

We are recruiting for an Executive Chef to join our team. The successful candidate will be responsible for executing the culinary experience for F&B Outlets and to oversee and direct all aspects of the kitchen operations. We’re looking for a forward-thinking individual with strong leadership skills and a collaborative management approach.
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

• Demonstrate leadership, innovation & commitment
• Ability to produce high volume of work in a timely manner which is accurate, complete and of high quality
• Interpersonal & Communication skills (verbal and written)
• Strong financial/business acumen & understanding of food cost and labour efficiencies
• Computer literate
• Organising and planning skills
• Team player that is production driven
• Knowledge sharing culture - able & willing to do hands on skills training at units
• Great Time-keeping & Excellent food skills
• Strong in functions
• Relationship building - network & keep a good line of communication open with clients
• Strong client and customer service skills (customer centric)
• Disciplinary procedures knowledge / Basic HR & IR
• Attention to detail with general admin & management skills

QUALIFICATIONS

• Relevant tertiary qualification and/or equivalent in the food industry
• Minimum matric
• Minimum of 4 years’ management and professional cookery experience - Essential
• My Market and Menutec - Essential
• Must have reliable vehicle and driver’s license
• Training background
• Commercial or Industrial kitchen experience

• All aspects of purchasing, food preparation & presentation
• Menu design, planning & implementation
• Ensure that all equipment/stock/uniforms under chef’s control are managed and kept secure
• Sound understanding of food costing.
• Prepared to assist in other Fedics units as required
• Maintain complete contol of the kitchen at all times
• Spot prblems and resolve them quickly and efficiently
• Charged with maximizing the productivity of the kitchen staff, as well as managing a team of kitchen staff
• Ensure that quality culinary dishes are served on schedule & the approving of all prepared food items that leave his or her kitchen
• Produce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences.
• High levels of food quality & presentation reflecting traditional & modern cuisine
• Monitor and manage a cost effective production process reflecting best practices
• Monitor and manage hygiene standard and status in all kitchens - 90 % external audit
• Maintain & manage HACCAP standard of complex /food sample management
• Ensure the compliance of Fedics to Health and Safety standards on the complex.
• Promote and ensure a safe working environment to guests and staff
• Maintain all Fedics GMP’s & QA documents & best practices
• Controls such as weekly stock takes/stock rotation /par stock levels to be maintained
• Portion control /Reduce Pilferage/Losses /Batch cooking system in place
• Ensure a consistent Food and Beverage COS are maintained & Improved
• Attend Fedics nominated Courses for personal development and growth
• Stay abreast with food trends
• Maintain a high standard of function presentation & skill