Head Chef - Sandton

Tsebo Solutions Group; Sandton; On-site; ZAR 420,000 - 640,000; Full time

Job summary

Tsebo Solutions Group is seeking a seasoned Head Chef in Gauteng to plan, prepare, and oversee daily menu production. You will manage kitchen operations to ensure quality, efficiency, and cost control while maintaining high standards of food safety and hygiene.

You will lead and train kitchen staff, conduct stock control, and drive menu innovations for contract catering and corporate dining environments. Strong leadership, planning, and communication skills are essential.

Qualifications

• Matric certificate and relevant culinary qualification.
• Minimum 5 years' experience in a professional kitchen.
• At least 3 years' supervisory or Head Chef experience.
• Experience in contract catering, hospitality, corporate catering environments advantageous.
• Exposure to upmarket function catering.
• Good at controlling costs and doing menu planning.
• Computer literate and excellent communication skills.

Responsibilities

• Plan, prepare, and oversee the production of daily menus.
• Ensure food quality, presentation, and portion control standards are consistently maintained.
• Manage kitchen operations to deliver efficient and cost-effective food production.
• Monitor stock levels, place orders, and control food costs and waste.
• Ensure compliance with food safety, hygiene, health, and safety regulations.
• Lead, coach, train, and supervise kitchen staff.
• Conduct stock takes and manage inventory effectively.
• Develop and implement menu improvements and innovative food offerings.
• Maintain equipment and ensure the kitchen is clean, organized, and operational.
• Build and maintain positive relationships with clients and customers.
• Ensure all company policies and procedures are adhered to.
• Stay abreast with food trends as well as best practices.

Skills

Culinary skills

Menu planning

Cost control

Stock management

Food safety HACCP

Staff leadership

Budget awareness

Customer service

Planning & organizing

Leadership & team development

Education

Matric Certificate

Culinary Qualification/Professional Cookery

Food Safety Certification

Tools

Computer literacy

Job description

• Plan, prepare, and oversee the production of daily menus.
• Ensure food quality, presentation, and portion control standards are consistently maintained.
• Manage kitchen operations to deliver efficient and cost-effective food production.
• Monitor stock levels, place orders, and control food costs and waste.
• Ensure compliance with food safety, hygiene, health, and safety regulations.
• Lead, coach, train, and supervise kitchen staff.
• Conduct stock takes and manage inventory effectively.
• Develop and implement menu improvements and innovative food offerings.
• Maintain equipment and ensure the kitchen is clean, organized, and operational.
• Build and maintain positive relationships with clients and customers.
• Ensure all company policies and procedures are adhered to.
• Stay abreast with food trends as well as best practices.

Duties & Responsibilities

• Plan, prepare, and oversee the production of daily menus.
• Ensure food quality, presentation, and portion control standards are consistently maintained.
• Manage kitchen operations to deliver efficient and cost-effective food production.
• Monitor stock levels, place orders, and control food costs and waste.
• Ensure compliance with food safety, hygiene, health, and safety regulations.
• Lead, coach, train, and supervise kitchen staff.
• Conduct stock takes and manage inventory effectively.
• Develop and implement menu improvements and innovative food offerings.
• Maintain equipment and ensure the kitchen is clean, organized, and operational.
• Build and maintain positive relationships with clients and customers.
• Ensure all company policies and procedures are adhered to.
• Stay abreast with food trends as well as best practices.

Skills and Competencies

• Knowledge and Skills Strong culinary and food preparation skills.
• Menu planning and cost control.
• Stock management and procurement.
• Knowledge of food safety and HACCP principles.
• Staff leadership and people management.
• Budget and financial awareness.
• Customer service orientation.
• Strong planning and organisational skills.
• Ability to work under pressure and meet deadlines.
• Competencies Leadership and team development.
• Delivering results and meeting customer expectations.
• Planning and organising.
• Working with people.
• Applying expertise and technology.
• Adhering to principles and values.
• Coping with pressures and setbacks.

Qualifications

• Matric Certificate
• Relevant Culinary Qualification or Professional Cookery Certificate.
• Food Safety and Hygiene certification will be advantageous.
• Minimum 5 years' experience in a professional kitchen environment.
• At least 3 years' experience in a supervisory or Head Chef role.
• Experience in contract catering, hospitality, corporate catering environments will be advantageous.
• Exposure to upmarket function catering.
• Good at controlling costs and doing menu planning.
• Strong functions experience
• Computer literate and excellent communication skill