Closing Date: 2022/10/20
Reference Number: TSE221013-1
Job Title: Chef
Business Unit / Division: Fedics
Job Type Classification: Permanent
Location – Town / City: Ugie
Location – Province: Eastern Cape
Location – Country: South Africa
About Us:
We are recruiting a Chef to join our team, in this role you will be required to take full responsibility for the running of a particular area of production.
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:
To ensure that all stocks are kept under optimum conditions.
To ensure that all mise-en-place is always freshly prepared and on time.
To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
To ensure that all dishes reach the hot plate correctly garnished the correct portion and size, presented on the prescribed serving dish in the prescribed manner.
To ensure that his section is being kept clean and tidy at all times.
To ensure that junior cooks and trainees receive the right training and optimum guidance.
To ensure that any anticipated shortages are communicated promptly to the sous chef or head chef.
To ensure that no horseplay is allowed in his section and that all staff under his control are treated fairly and with courtesy.
To deputise in the sous chef’s absence and take charge of the kitchen when directed to do so.
To attend training courses and seminars as and when required.
To strive to study management subjects in preparation for future advancement
Skills and Competencies
A minimum of 2 years of experience in kitchen preparation and cooking.
At least 6 months experience in a similar capacity.
Must be able to communicate clearly with managers, kitchen and dining room personnel.
Be able to reach, bend, stoop and frequently lift up to 20kg.
Be able to work in a standing position for long periods of time (up to 9 hours).
Qualifications:
Relevant tertiary qualification and Associate Culinary Degree / or recognized in service training.
Leave a Reply