Tsebo is looking for an experienced and innovative Head Chef to lead our culinary team. The successful candidate will oversee all kitchen operations, ensure exceptional food quality and presentation, maintain compliance with food safety standards, and drive menu innovation aligned with Tsebo's values of service excellence and sustainability.
Duties & Responsibilities
Lead and manage the kitchen team to deliver high-quality meals and exceptional service.
Plan, design, and implement menus that meet client requirements and Tsebo standards.
Ensure compliance with HACCP and all food safety regulations.
Monitor food production, portion control, and presentation for consistency and quality.
Manage stock levels, procurement, and supplier relationships.
Control food costs and assist with budgeting and forecasting for kitchen operations.
Train, mentor, and develop kitchen staff to maintain high performance standards.
Collaborate with catering and event teams for seamless service delivery.
Drive innovation through seasonal and themed menus.
Maintain accurate records of food production, costs, and wastage.
Conduct regular kitchen audits and inspections to ensure operational readiness.
Implement Tsebo sustainability practices in sourcing and waste management.
Handle special dietary requests and allergen management protocols.
Ensure compliance with Tsebo's internal audit and client contractual requirements.
Develop and enforce kitchen SOPs for efficiency and consistency.
Monitor and maintain kitchen equipment, scheduling repairs and replacements as needed.
Ensure staff adherence to portion control and minimize food wastage.
Analyze customer feedback and implement improvements to enhance satisfaction.
Coordinate with management on strategic initiatives for culinary excellence.
Lead menu costing and pricing strategies to maintain profitability.
Ensure readiness for large-scale events and functions, managing timelines and resources effectively.
Skills and Competencies
Advanced culinary skills and creativity
Menu planning and cost control expertise
Strong leadership and team management abilities
Knowledge of stock control and procurement processes
Excellent time management and organizational skills
Understanding of health, safety, and hygiene compliance
Qualifications
Minimum: Grade 12 (Matric)
Professional Chef Diploma or Culinary Certification (essential)
Minimum 3 years' experience in a similar role within catering or hospitality
Knowledge of HACCP and food safety regulations
Computer literacy (MS Office and kitchen management systems)
Deadline:30th June,2026