About Us We are recruiting for an Executive Chef to join our team. The successful candidate will be responsible for executing the culinary experience and to oversee and direct all aspects of the kitchen operations. The ideal candidate will be a progressive, on trend individual with exceptional leadership and people skills, and have a collaborative approach to their management style. 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. Duties & Responsibilities All aspects of purchasing, food preparation & presentation Menu design, planning & implementation Ensure that all equipment/stock/uniforms under chefs control are managed and kept secure Sound understanding of food costing. Prepared to assist in other units when required Maintain complete control of the kitchen at all times Spot problems 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 and presentation reflecting traditional and 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 and manage HACCAP standard of complex /food sample management Ensure the compliance to Health and Safety standards on the complex. Promote and ensure a safe working environment to guests and staff Maintain all GMPs; QA documents and best practices Controls such as weekly stock takes/stock rotation /per 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 nominated courses for personal development and growth Stay abreast with food trends Maintain a high standard of function presentation and skill 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 and communication skills (verbal and written) Strong financial/business acumen and understanding of food cost and labour efficiencies Computer literate Organising and planning skills Team player that is production driven Knowledge sharing culture – able and willing to do hands on skills training at units Great Time-keeping and excellent food skills Strong in functions Relationship building – network and 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 and 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 drivers license Training background Must have experience in functions
