Chef

Tsebo Solutions Group; Johannesburg; On-site; ZAR 50 000 - 200 000; Full time

Job summary

A catering and hospitality company in Johannesburg seeks a skilled chef with strong culinary skills to manage kitchen operations. The ideal candidate will plan menus, maintain hygiene standards, and supervise kitchen staff, ensuring high-quality food preparation and service. Candidates must have a Grade 12 qualification and preferably a Professional Chef Diploma, along with at least 3 years of experience in a culinary role. A commitment to safety and sustainability practices is essential.

Qualifications

• Minimum 3 years’ experience in a similar role within catering or hospitality.
• Knowledge of HACCP and food safety regulations.
• Computer literacy (basic MS Office and kitchen management systems).

Responsibilities

• Plan and prepare menus in line with client requirements and company standards.
• Cook and present dishes to the highest quality.
• Maintain strict hygiene and food safety standards.
• Supervise kitchen staff during food preparation.
• Assist with cost control and menu planning.

Skills

Strong culinary skills and creativity

Menu planning and portion control

Knowledge of stock control and food costing

Ability to manage kitchen staff and workflow

Excellent time management and organizational skills

Understanding of health, safety, and hygiene compliance

Education

Grade 12 (Matric)

Professional Chef Diploma or Culinary Certification

Tools

MS Office

Kitchen management systems

Job description

Duties & Responsibilities

• Plan and prepare menus in line with client requirements and Tsebo standards.
• Cook and present dishes to the highest quality and consistency.
• Maintain strict hygiene and food safety standards (HACCP compliance).
• Monitor stock levels and assist with inventory control.
• Supervise and guide kitchen staff during food preparation.
• Ensure proper portion control and minimize food wastage.
• Assist with cost control and menu planning for events and daily operations.
• Collaborate with catering teams to ensure timely and efficient service.
• Report equipment faults and ensure kitchen maintenance standards are met.
• Support Tsebo sustainability practices in food sourcing and waste management.
• Develop seasonal and innovative menus to enhance client satisfaction.
• Ensure compliance with Tsebo’s internal audit and client contractual requirements.
• Conduct regular kitchen inspections and maintain operational readiness.
• Train and mentor junior kitchen staff to uphold Tsebo standards.
• Assist in budgeting and forecasting for kitchen operations.
• Handle special dietary requests and ensure allergen management protocols are followed.
• Maintain accurate records of food production, costs, and wastage for reporting purposes.

Skills and Competencies

• Strong culinary skills and creativity
• Menu planning and portion control
• Knowledge of stock control and food costing
• Ability to manage kitchen staff and workflow
• Excellent time management and organizational skills
• Understanding of health, safety, and hygiene compliance

Qualifications

• Minimum: Grade 12 (Matric)
• Professional Chef Diploma or Culinary Certification (preferred)
• Minimum 3 years’ experience in a similar role within catering or hospitality
• Knowledge of HACCP and food safety regulations
• Computer literacy (basic MS Office and kitchen management systems)