Sous Chef

About Us

We are looking for a passionate and experienced Sous Chef to join our dynamic kitchen team. The successful candidate will support the Catering Manager in managing kitchen operations, ensuring high-quality food production, and maintaining exceptional hygiene and service standards.

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.

TSEBO has 51 years of experience of catering to all segments across society. The successful incumbent should have extensive client interaction as well as operational experience.

Duties & Responsibilities

Daily management of kitchen operations

Supervise and coordinate kitchen staff to ensure efficient service delivery

Prepare, cook, and present high-quality meals in line with set menus and standards

Ensure compliance with food safety, hygiene, and health regulations

Assist with menu planning, costing, and stock control

Monitor portion control and reduce food wastage

Oversee food preparation processes and ensure consistency in taste and presentation

Train, mentor, and develop junior kitchen staff

Skills and Competencies

• Proven experience as a Sous Chef in a high-volume environment
• Strong leadership and team management skills
• Excellent knowledge of food safety and hygiene practices (HACCP)
• Good organisational and time management skills
• Ability to work under pressure and meet deadlines
• Strong attention to detail and quality
• Experience in corporate catering, or contract catering environments
• Strong menu planning and cost control experience
• Creative approach to food preparation and presentation
• Passion for delivering high standards and service excellence

Qualifications

• National Senior Certificate
• Culinary qualification