Production Chef - B&I

at  Tsebo Group

ABOUT US

FEDICS is recruiting a Production Chef to join their team. A Production Chef will direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods.
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

• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Strong judgement and problem solving skills
• Excellent people skills
• Strong interpersonal and communicative skills (verbal and written)
• Flexibility with regards to working hours
• Attention to detail
• Client service orientated
• Business management principles
• Fully computer literate
• Excellent food/Chef skills and background

QUALIFICATIONS

• Relevant tertiary qualification and Associate Culinary Degree / or recognized in service training.
• A minimum of 2 years of experience in kitchen preparation and cooking.

• Analyse recipes to assign prices to menu items, based on food and overhead costs.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quantity and quality of received products.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Demonstrate new cooking techniques and equipment to staff.
• Determine how food should be presented, and create decorative food displays.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Plan, direct, and supervise the food preparation and cooking activities of multiple units
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• May be required to assist with any other duties that may be outside scope of responsibility
• Hands on involvement with the focus of improving the cooking and overall standards of meals served
• Ability to carry out on the job training with chefs and cooks for the unit
• Introduction of new trends in the industry that will uplift the standards and reduce cost of sales without affecting quality