Chef Manager (Education) at Tsebo Solution

Duties & Responsibilities

Culinary Leadership:

• Develop and create innovative menus that meet the highest standards of taste and presentation.
• Ensure all dishes are prepared and presented according to established recipes and standards.
• Oversee the preparation, cooking, and presentation of meals.

Staff Management:

• Recruit, train, and manage kitchen staff.
• Schedule and coordinate the work of chefs, cooks, and other kitchen employees.
•  Conduct performance reviews and provide constructive feedback.

Kitchen Operations:

• Ensure the kitchen operates efficiently and meets health and safety regulations.
• Maintain a clean, organized, and safe kitchen environment.
• Monitor inventory levels and order supplies as needed.

 Financial Management:

• Develop and manage the kitchen’s budget.
• Control food costs and minimize waste.
• Analyze food costs and make recommendations for cost-effective measures.

Customer Service:

• Interact with customers to ensure satisfaction and address any complaints or concerns.
•  Maintain high standards of customer service and food quality.

Skills and Competencies

Skills:

• Strong leadership and team management skills.
• Excellent organizational and time management abilities.
• Exceptional communication and interpersonal skills.
• Proficiency in kitchen equipment and tools.
•   Financial acumen and ability to manage a budget.

 Physical Requirements:

•  Ability to stand for extended periods.
• Capability to lift and carry heavy items as needed.

 Work Environment:

• Fast-paced kitchen environment.
• Must be able to work flexible hours, including evenings, weekends, and holidays.

Experience

•   Proven experience as a Chef Manager or similar role.
•   Extensive knowledge of culinary techniques and trends

Qualifications

• Matric
• Degree or diploma in Culinary Arts or related field