Culinary Operations Lead - Catering Management

Tsebo Solutions Group; Durban; On-site; ZAR 420,000 - 600,000; Full time

Job summary

Tsebo Solutions Group in Durban is seeking a Chef Manager to oversee daily kitchen and catering operations, ensuring quality, hygiene, and client satisfaction. You will plan production, manage budgets, and lead a team to achieve service excellence.

The role requires culinary qualifications and 3–5 years in a chef management capacity, with strong HACCP knowledge and cost control skills. A driver’s license is preferred for site operations.

Qualifications

• Relevant culinary qualification or professional cookery diploma required.
• Minimum 3–5 years in a chef manager or catering management role.
• Experience managing large-scale catering operations.
• Solid knowledge of food safety, HACCP, and health & safety standards.
• Strong leadership and people management skills.
• Computer literacy including MS Office.
• Budget and food cost control experience.

Responsibilities

• Manage the daily operation of the kitchen and catering service.
• Plan and oversee food preparation, production and presentation.
• Maintain high standards of food quality, hygiene and safety.
• Manage food costs, budgets, stock control and wastage.
• Lead, coach, and develop kitchen and service staff.
• Ensure compliance with health, safety and food safety regulations.
• Build and maintain strong client relationships.
• Monitor operational performance and drive improvements.
• Ensure services align with TsAfrika and client requirements.

Skills

Planning & organising

Leadership & team development

Customer relationship management

Communication

Problem solving

Cost management

Financial acumen

Interpersonal skills

Technical culinary knowledge

Education

Culinary Qualification or Professional Cookery Diploma

Tools

Microsoft Office

Job description

Tsebo Solutions Group in Durban is seeking a Chef Manager to oversee daily kitchen and catering operations, ensuring quality, hygiene, and client satisfaction. You will plan production, manage budgets, and lead a team to achieve service excellence.

The role requires culinary qualifications and 3–5 years in a chef management capacity, with strong HACCP knowledge and cost control skills. A driver’s license is preferred for site operations.