Head Chef

Business Unit / Division: Fedics

Job Type Classification: Full Time

Location - Town / City: Randfontein

About Us

We are seeking an experienced and passionate Head Chef to lead kitchen operations, deliver high-quality food services, and ensure excellent customer satisfaction. The successful candidate will be responsible for menu planning, food preparation, kitchen team leadership, cost control, and maintaining the highest standards of food safety and hygiene.

As a leading African Integrated Workplace Management Solutions Provider, Tsebo Solutions Group offers clients reduced costs, risk and complexities together with increased quality, efficiency and productivity . We specialise in Catering , Facilities Management , Cleaning and Hygiene , Pest Control , Protection , Energy , Procurement , Workspace Design , Engineering, Remote Camps , and more.

Developing our people – the heart of Tsebo – is the foundation of our purpose. The result is a knowledgeable workforce that is in touch with every nuance of our clients’ needs. DOWNLOAD OUR ONE-PAGER to find out more about who we are in a nutshell.

Duties & Responsibilities

• Manage all aspects of purchasing, food preparation, production, and presentation to ensure the highest quality standards are maintained.
• Deputise for the Catering Manager (CM) when required, ensuring continuity of operations and service delivery.
• Lead, mentor, and support the professional growth and development of the culinary team.
• Ensure all kitchen staff are fully briefed on daily operational requirements, menus, functions, and customer expectations.
• Provide and receive culinary direction in a positive, professional, and constructive manner.
• Take full responsibility for the daily kitchen operation, demonstrating a strong interest in the overall success of the business beyond kitchen activities.
• Ensure adequate stock levels are maintained and that products are available at the required quality, quantity, and cost.
• Develop innovative, cost-effective, and customer-focused menus that reflect culinary trends, creativity, and client requirements, including VIP and special functions.
• Conduct menu planning, recipe standardisation, and menu costing to ensure consistency, profitability, and quality.
• Oversee and continuously improve food preparation and production processes in line with operational demands and Tsebo standards.
• Monitor and control food costs, gross profit margins, labour costs, and kitchen expenses to achieve budgetary targets.
• Implement effective stock control, portion control, and waste management practices to maximise profitability.
• Ensure strict compliance with all statutory food safety, health, hygiene, and company policies, while driving continuous improvement in systems and processes.
• Ensure maintenance issues affecting kitchen operations are reported and resolved timeously.
• Maintain effective communication and collaboration between the kitchen, service teams, and other operational departments.
• Ensure every dish leaving the kitchen meets prescribed standards for quality, quantity, presentation, and temperature.
• Build and maintain positive client relationships, responding proactively to customer feedback and operational requirements.
• Attend relevant training programmes, workshops, and seminars as required.
• Continuously develop management, leadership, and culinary knowledge to support personal growth and operational excellence.
• Stay abreast of industry trends, new food concepts, best practices, and innovations within the hospitality and contract catering sectors.

Skills and Competencies

• Leadership and team management
• Planning and organising
• Customer focus
• Delivering results and meeting expectations
• Working effectively under pressure
• Attention to detail
• Commercial awareness and cost management
• Effective communication skills
• Knowledge of HACCP, health, and safety regulations
• Experience with food costing, budgeting, and stock control
• Strong knowledge of food preparation, menu planning, and kitchen management

Qualifications

Grade 12 (Matric). Relevant Culinary Qualification, Professional Cookery Certificate, or equivalent hospitality qualification.