Chef Manager Johannesburg (Ll)

Tsebo Solutions Group; Gauteng; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A hospitality service provider in Johannesburg is seeking a Chef Manager to oversee all aspects of meal preparation and kitchen management. The ideal candidate will have over 8 years of varied kitchen experience and at least 3 years in management roles. Key responsibilities include organizing food storage, ensuring food safety, and leading kitchen staff. Strong financial acumen and interpersonal skills are essential for maintaining profitability and team effectiveness. A valid driver's license is required.

Qualifications

• Minimum of 8 years of experience in varied kitchen positions.
• Minimum of 3 years of management experience essential.
• Previous kitchen manager or chef background required.
• Must be able to do a full set of Menutec books.
• Must be computer literate.
• Valid driver's licence a must.

Responsibilities

• Responsible for all aspects of meal preparation and kitchen upkeep.
• Attend and give updates at weekly staff meetings.
• Report violations to the Unit Manager.
• Make termination decisions and manage kitchen personnel.
• Ensure organization and cleanliness of food storage areas.
• Control hygiene and supervise kitchen cleaning.

Skills

Strong financial acumen

Relationship management & interpersonal skills

Organising and planning skills

Technical expertise

Strong communication skills

Customer focus

Education

Minimum Senior Certificate / Grade 12

Relevant tertiary qualification (Associate Culinary Degree / Diploma)

Job description

Chef Manager Johannesburg (LL)

Tsebo Solutions Group

Location

Johannesburg Metropolitan Area, South Africa

Duties & Responsibilities

Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen.

Attend and give updates at weekly staff meetings.

Report any acts of maltreatment, neglect, or any other violation of company policies immediately to the Unit Manager.

Make termination decisions including interviewing, hiring, evaluation, and disciplining kitchen personnel as appropriate.

Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients to prevent food waste and ensuring all health and safety regulations are achieved.

Ensure that all menus are calculated correctly to obtain maximum gross profit and actively increase the unit's profitability.

Ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes.

Ensure that all stocks are ordered to the correct quantities, quality, and price, and that expenses stay within budgeted limits.

Control hygiene and supervise kitchen cleaning.

Maintain chef's office (filing, typing of memos, issuing orders, placing orders on Mymarket, food costing).

Production planning.

Skills and Competencies

• Strong financial acumen
• Relationship management & interpersonal skills
• Organising and planning skills
• Technical expertise
• Strong communication skills
• Customer focus

Qualifications

• A minimum of 8 years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter.
• Minimum Senior Certificate / Grade 12 and a relevant tertiary qualification (Associate Culinary Degree / Diploma or recognised in service training).
• Minimum of 3 years of management experience essential.
• Previous kitchen manager or chef background is a requirement.
• Must be able to do a full set of Menutec books.
• Must be computer literate.
• Must be strong in functions and administration.
• Valid driver's licence a must.
• Must have previous experience in retirement.