Head Chef - Sandton

About Us

TsAfrika is seeking an experienced and passionate Head Chef to lead all kitchen operations, ensuring the delivery of high-quality meals, exceptional customer service, and efficient food production. The successful candidate will oversee menu planning, food preparation, stock control, budgeting, food safety compliance, and the development of kitchen staff. This role requires a strong leader with excellent culinary expertise, a commitment to quality and hygiene standards, and the ability to manage a fast-paced catering environment while driving customer satisfaction and operational excellence.

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

• 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