Chef

About Us

Tsebo Catering Solutions is recruiting a Chef to support high-quality food production in our Ladysmith operations. The successful candidate will prepare and present meals in line with Tsebo standards while ensuring food safety, portion control, and excellent service delivery.

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

• Oversee and maintain hygiene standards in the kitchen – Q PRO specific

• Prepare, cook, and present meals according to Tsebo standards and client requirements.

• Follow menus and special dietary instructions.

• Work as part of the catering team to deliver good client service.

• Maintain food safety, hygiene, and quality at all times.

• Ensure correct portioning and timely meal service.

• Check ingredient availability and report shortages.

• Support stock rotation and minimise food waste.

• Comply with all Tsebo food safety and operational policies.

• Maintain a clean and compliant kitchen environment.

Skills and Competencies

• Food preparation and cooking skills across various dishes.
• Knowledge of food safety standards, including HACCP.
• Portion control and recipe compliance.
• Stock control, storage, and waste-management skills.
• Operation and basic maintenance of kitchen equipment.
• Knife skills and safe food-handling practices.
• Kitchen cleaning and sanitation aligned to SHEQ standards.
• Ability to follow production plans, menus, and service schedules.
• Basic record-keeping of temperatures, production logs, and cleaning schedules.
• Time management to meet service deadlines.

Qualifications

• Grade 12 / Matric (preferred).
• Culinary or cooking certificate (advantageous).
• 2-3 years’ experience as a Cook or Chef in catering or hospitality.
• Experience with food safety and hygiene practices.