Fresh Roles at Tsebo Solution

Duties & Responsibilities

• All aspects of purchasing, food preparation and presentation
• Menu design, planning and implementation
• Ensure that all equipment/stock/uniforms under chef’s control are managed and kept secure
• Sound understanding of food costing.
• Prepared to assist in other Fedics units as required
• Maintain complete contol of the kitchen at all times
• Spot prblems and resolve them quickly and efficiently
• Charged with maximizing the productivity of the kitchen staff, as well as managing a team of kitchen staff
• Ensure that quality culinary dishes are served on schedule & the approving of all prepared food items that leave his or her kitchen
• Produce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences.
• High levels of food quality; presentation reflecting traditional and modern cuisine
• Monitor and manage a cost effective production process reflecting best practices
• Monitor and manage hygiene standard and status in all kitchens - 90 % external audit
• Maintain & manage HACCAP standard of complex /food sample management
• Ensure the compliance of Fedics to Health and Safety standards on the complex.
• Promote and ensure a safe working environment to guests and staff
• Maintain all Fedics GMP’s & QA documents & best practices
• Controls such as weekly stock takes/stock rotation /par stock levels to be maintained
• Portion control /Reduce Pilferage/Losses /Batch cooking system in place
• Ensure a consistent Food and Beverage COS are maintained & Improved
• Attend TsAfrika nominated Courses for personal development and growth
• Stay abreast with food trends
• Maintain a high standard of function presentation and skill

Skills and Competencies

• Demonstrate leadership, innovation & commitment
• Ability to produce high volume of work in a timely manner which is accurate, complete and of high quality
• Interpersonal and communication skills (verbal and written)
• Strong financial/business acumen & understanding of food cost and labour efficiencies
• Computer literate
• Organising and planning skills
• Team player that is production driven
• Knowledge sharing culture - able and willing to do hands on skills training at units
• Great Time-keeping and excellent food skills
• Strong in functions
• Relationship building - network and keep a good line of communication open with clients
• Strong client and customer service skills (customer centric)
• Disciplinary procedures knowledge / Basic HR and IR
• Attention to detail with general admin and management skills

Qualifications

• Relevant tertiary qualification and/or equivalent in the food industry
• Minimum matric
• Minimum of 4 years’ management and professional cookery experience - Essential
• My Market and Menutec - Essential
• Must have reliable vehicle and driver’s license
• Training background
• Fine dining upmarket restaurant experience

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Duties & Responsibilities

• To ensure that the Company & Statutory regulations regarding cleanliness & hygiene are complied with within all tasks undertaken.
• To ensure that the quality standards of both customer service and operating processes, health and safety standards and food standards are met.
• Assists in the preparation of meals, especially salads and desserts.
• Places entrees, salads, desserts and other food on the serving line.
• Keeps the serving line well-stocked and clean.
• May assist in training new employees.
• Stores and records food leftovers.
• Keeps canteen tables, kitchen and other areas clean and orderly.
• To ensure that customer expectations are met within the provisions of the contract.
• To ensure a high level of customer service within the area of responsibility.
• Where applicable, to ensure that stock in the designated area of responsibility is counted and signed over to the correct staff on the following shift.
• To carry out any reasonable request by management.
• To report and where possible take action when faced with customer and client complaints or compliments.
• To attend meetings and training courses as may be necessary.
• Performs related work as assigned.

Skills and Competencies

• Must enjoy practical and methodical work
• Be honest and reliable
• Have good hand-eye coordination
• Be able to work quickly and safely
• Have good personal hygiene
• Be free from skin allergies to foods and detergents
• Have good communication skills
• Must be able to work as part of a team.
• Must have the stamina to work 45-50 hours per week.
• Be able to bend, stand and lift.

Qualifications

• Be 18 years of age Must have completed at least a Nationa Senior Certficate

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Duties & Responsibilities

• Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen.
• Attend and give updates at weekly staff meeting.
• Report any acts of maltreatment, neglect, and/or any other violation of the company policies immediately to the Unit Manager.
• Make termination decisions including interviewing, hiring, evaluation, and disciplining kitchen personnel as appropriate.
• Fill in where possible to ensure guest service standards and efficient operations.
• Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients to prevent food waste.
• Supervises and coordinates activities of food preparation and kitchen personnel.
• Maintains excellent customer relations.
• Ensures that all health and safety regulations are achieved.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. To ensure that all menus are calculated correctly to obtain maximum gross profit.
• To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes
• To ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff who are ill or injured receive the correct treatment or are not allowed to work.
• To ensure that all staff are correctly dressed to satisfy statutory requirements as well as enhancing the image of the establishment.
• To ensure that all stocks are ordered to the correct quantities, quality and price.
• To regularly meet with the storekeeper to ensure that the correct stocks are kept.
• To ensure that all staff under your control are fully informed in respect of disciplinary procedures, the handling of grievances, etc.
• To conduct regular stock checks/stock takes.
• To ensure that expenses are within budgeted limits.
• To ensure that all information which is required to compile meaningful budgets is available at all times.

Skills and Competencies

• A minimum of 8 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
• At least 6 months experience in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• 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.

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Duties & Responsibilities

• Acknowledge the customer with a smiling face and remember that the customer always comes first and always make our customers know that they are important and special to us.
• Handle all customer questions and concerns.
• When coming on shift, a cashier must ensure that the counter around the tills is clean, switch on the tills, ensure that the tills are operational, ensure that the float is counted, ensure that there is sufficient change in the tills and ensure that there is sufficient paper and ribbon in the printer.
• To ensure that stock in the resale area is correctly displayed and that fridges and shelves are restocked daily Must ensure that the front of house area is clean.
• Counting money in cash drawers at the beginning of shifts to ensure that amounts are correct and that there is adequate change, ensure that the counter around the tills is clean and ensure that there is sufficient paper and ribbon in the printer.
• To ensure that the daily cash up and related paperwork is completed accurately and completely according to the standard.
• Issue a receipt to the customer and return the appropriate change
• Any discrepancies must be accounted for and short falls will be deducted as per agreement.
• Must assist in the smooth running of the front of house.
• Must assist the front of house and back of house in running with orders.
• Assist anywhere possible when the store is quiet, including assisting in cleaning.
• Clean up the counter and Prepares a Sales analysis on a daily basis.
• Must on close of shift, ensure that the Admin Assistant / Admin manager has been called to do an end of shift cash-up for each till.

Skills and Competencies

• Enjoy clerical and administrative tasks.
• Must have confidence in handling money
• Must have excellent operational skills on all point of sale tills, and have the ability to control cash.
• Be able to work quickly and accurately
• Honest Accurate, with an eye for detail
• Well-organised
• Responsible
• Friendly and helpful.

Qualifications

• Must have completed a National Senior Certificate

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Duties & Responsibilities

• Assist Catering Manager with monthly Client Account
• Comprehensive maintenance of all financial control systems
• Report any fluctuations on stock consumption reports to the Catering Manager
• Assist Catering Manager with once a month surprise Audit Stock Check
• Liaise with all Catering Managers, consolidating all costings for meals and functions and GP monitoring
• Assist with stock takes. Ensure all invoices received for processing, have been GRV’d on My-Market
• Computer literate – use of various computer programs ie Word, Excel, My Market, Menutec.
• Innovative, and use own initiative
• Must be able to assist with functions, if the need is there
• Compile weekly summary of Profit and Loss for the unit.
• Compile all bookkeeping returns required by Regional Office and the unit as per the times stipulated.
• Ensure all bookkeeping returns and trading analysis figures are balanced by Friday after stock takes.
• Conduct spot checks in units with Control Sheets vs POS vs Cash Received
• Conduct Cash Checks in units, balancing to PRS Cash on Hand
• Administer and manage all Local Debtor transactions and payments
• Accurate filing of account and financial records. Submit the relevant accurate financial documentation when needed

Skills and Competencies

• Communication skills (verbal and written)
• Computer literate
• Organising and planning skills
• Interpersonal skills
• Team Player
• Strong client and Customer service skills

Qualifications

• Relevant Degree/Diploma or Certificate
• Knowledge of industry advantageous
• Experience in a similar position an advantage
• Must be able to work on My Market, Menutec & MS Office
• Food Background essential

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Duties & Responsibilities

• Proactively manage the Food Safety Management Systems, ensure compliance with OHSAct as well as manage Tsebo’s Good Manufacturing Practices
• Menu planning and design; research and design; Innovation
• Ensure high quality of food preparation, presentation and service is up to Tsebo Catering Solutions standards by meeting all quality/star grading standards in all areas of responsibility.
• Organising, preparing & co-ordinating functions for the Unit
• Management of all administration, finances, debtors, budgets, HR-related practices, etc.
• To ensure the provision of quality food and service, to the requirements and satisfaction of the company.
• This includes all meals, functions, and resale items.
• To plan and cost menus, ensure that budgetary limits and prescribed menus are adhered to.
• To ensure correct and timely completion of all administrative work.
• To ensure that cash-up procedures are strictly adhered to.
• Ensure that all monies are banked following laid-down procedures.
• Ensure that staff records are up to date and kept in accordance with company and statutory requirements.
• Hire, train, and schedule catering staff, and be actively involved in developing existing catering staff in service techniques, menu presentation, policies, and procedures.
• Additional responsibilities include the reporting of operating statements, reports, and operational budgets, and the review of the collection of receivables.
• Menu development & costing, marketing functions as they relate to the catering department.
• To ensure that hygiene standards comply with company and statutory requirements.
• To ensure effective security in all areas under your control.
• To be aware of and respond to the needs of your staff, including induction, monitoring performance, coaching, and ensuring that appropriate training is affected.
• To carry out On-the-Job Training as requested by the company.
• To ensure that regular fire drills are held, evacuation procedures are understood and effected.
• To ensure that HACCP and NOSA regulations are adhered to.
• To complete and submit all necessary, relevant documentation in the event of fire, theft, burglary, or accident.
• To ensure that staff are correctly dressed at all times.
• To recruit, interview, and manage subordinates complying with company and statutory procedures.
• To constantly be aware of the needs of the customer, continuously striving to create the right environment.

Skills and Competencies

• Strong Business Acumen
• Interpersonal skills
• Time Management skills
• Computer Skills
• Honest and reliable
• Attention to detail
• Innovative approach to streamlining systems
• Communication & organizational skills
• Accuracy

Qualifications

• Diploma in Food Production or Culinary Tertiary qualifications.
• 3 years experience managing a corporate kitchen
• Minimum 4 years experience in the catering and/or restaurant industry on a managerial.
• Own Vehicle

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Duties & Responsibilities

• Ensure work schedules/job cards are in place for each position and relevant to site.
• Ensure consistently high service standards are maintained for all services in scope with regular inspections.        
• Ensure that staff are correctly and smartly dressed displaying a name badge. Highlight to sites the importance of upholding the company image at all times.
• Ensure that cleaning methodology are strictly adhered to in line with company policies, quality programmes and legislation.
• Managing company assets by performing monthly spot checks on high value items. When checking assets ensure that equipment is kept in a good condition and repaired and serviced when required.
• Do daily checks and follow-ups.
• Report maintenance and safety concerns to the manager on a day to day basis.
• Maintain personal health, hygiene and professional appearance.
• Responding to management request timeously and providing necessary action required.
• To maintain a high standard of morale and motivation through good communication skills.

Skills and Competencies

• Minimum 2 years supervisory experience in a similar environment.
• Must have experience in health and safety standards and management.

Qualifications

• Minimum Matric/Grade 12.
• Tertiary qualifications highly advantageous
• Written and Verbal Communication Skills 

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Duties & Responsibilities

• To order goods and supplies to ensure that maximum/minimum stock levels are maintained.
• To liaise with senior managers on the ordering of goods which fall outside the agreed financial parameters.
• To order all items through approved suppliers only, obtaining permission for ordering any items which are only available through an alternate source.
• To ensure that goods received are of the quality and quantity ordered and in accordance with the agreed price.
• To ensure the timeous and correct completion of all administration in respect of deliveries.
• To complete all documentation and take the necessary action in cases of non-delivery, substandard deliveries or over pricing.
• To ensure that all items are stored correctly, in terms of temperature, humidity and shelf life and that no food items are stored on the floor.
• To ensure correct stock rotation and that issues are effected on a first in, first out basis.
• To ensure that all issues are made against requisitions and that no items leave the storeroom without the appropriate documentation or signature.
• To ensure maximum security of all storeroom areas, that no unauthorised person enters the stores or is issued with a key allowing access.
• To inform management and follow agreed procedures in the case of spoilage or damage of any item.
• To take stock at prescribed intervals and ensure that all necessary administration is completed without delay.
• To attend meetings or training courses as required.

Skills and Competencies

• Must enjoy practical and methodical work
• Be honest and reliable
• Have good personal hygiene
• Have good communication skills
• Must be able to work as part of a team.
• Be able to bend, stand and lift.
• Be able to lift boxes up to the weight of 20-30kg

Qualifications

• Be 18 years of age. Must have completed at least a standard 10 / secondary education.

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Duties & Responsibilities

• Oversee and maintain hygiene standards in the kitchen – Q PRO specific
• Implement new innovative and creative ideas(on meals and functions)
• Oversee and monitor the quality of food and presentation thereof
• Manage & train staff
• Quality & quantity controls on all food products.
• Keeping an update of market trends and reacting on these effectively and efficiently
• Any other duties as requested by management, within reason

Skills and Competencies

• Interpersonal skills
• Communication skills: verbal/written
• Customer centric
• Commitment and excellence
• Initiative
• Organising/planning skills
• Productivity driven
• Cost awareness
• Computer literacy
• Business acumen

Qualifications

• Matric and tertiary qualification in Culinary Studies & Upmarket Cooking Skills
• Previous experience in similar position essential.

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Duties & Responsibilities

• Preparation of high level quality meals, fast foods and sandwiches
• Maintain high hygiene and cleaning standards
• Maintain all cash handling procedures
• Assist in implementation and enhancement of all controls in the unit, specifically in relation to cash
• Assist with stock-takes at the unit
• Maintain excellent customer relationships
• Assist in implementation and enhancement of all controls in the unit, specifically in relation to cash
• Assures that warm, sincere contact is established with all customers
• Consistently provide exceptional customer service in compliance with the highest professional performance standard
• Exercise product knowledge and understanding of till operations, complete cash and card transactions accurately, and completely as quickly and efficiently as possible
• Preparation of each item quickly, but carefully to assure high quality and consistency.
• Presentation of each item to be attractive, whilst maintaining the highest standards.
• Keep loss prevention guide-lines in mind at all times, and assisting with stock-takes
• Follows all cash management policies and procedures to ensure accountability of company funds.

Skills and Competencies

• Able to work in a pressurised environment
• Previous cash handling experience
• Proven customer relations skills
• Punctual and presentable
• Ability to work without constant supervision
• Proven track record
• High hygiene and quality standards

Qualifications

• Matric (Grade 12)

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Duties & Responsibilities

• Identify management needs and deliver superior value.
• Identify key business risks.
• Plan audit assignments.
• Lead and participate in audit reviews, delivering audit outputs including final reports within agreed timescales and in accordance with Internal Audit Standards.
• Evaluating systems control adequacy, effectiveness and efficiency.
• Preparing acceptable working papers on assigned audits.
• Liaise with the Head: Internal Audit and clients at the various departments.
• Conduct fraud investigations.
• Perform ad hoc management requests.

Skills and Competencies

• 2-3 years’ experience in internal auditing.
• A minimum of 3 years’ experience in the catering environment at a senior level. (Catering/Financial/Admin) will be an added advantage
• Broad and in-depth understanding of business processes and functions. Ability to deliver in accordance with agreed audit deadlines.
• Good project management and decision making skills.
• Problem solving and analytical skills.
• Computer literate.
• Excellent Word and Excel skills.
• Excellent report writing skills.
• Ability to travel (Own vehicle is a must).
• Integrity, objectivity, discretion and respect for confidentiality.
• Information gathering and evaluation.
• Problem solving/reasoning.
• Team player with the ability to work independently.
• Dynamic personality-self-motivated and driven.
• Ability to work under pressure.
• Above average verbal and written communication and presentation skills.
• An ethical person with a proven track record of achievement including ability to work at senior levels.
• Organised, efficient with strong attention to detail.

Qualifications

• Degree or Diploma in Internal Auditing. (B Comm. In Finance)
• Studying towards Honours and CIA.
• Completed Honours and CIA are an advantage.

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Duties & Responsibilities

• Take full responsibility and management of the unit
• Need to be able to work in a demanding environment.
• Setting and management of service delivery standards
• Lead, motivate, train and develop a team of staff
• Implement and maintain operational controls in line within budgetary requirements
• Ensure quality of food preparation, presentation and service is up to standard by meeting all quality star grading standards in all areas of responsibility as per grading checklist
• Ensure all policies and procedures are complied with
• Daily HR and IR issues (including training, development & performance management)
• Analyse and pre-empt client needs and possible complaints
• Take responsibility for all functions by organising, preparing & co-ordinating.
• Management of all administration, finances, debtors, budgets, etc.
• Process paperwork and compile & understand weekly & monthly P & L
• Relationship building with the client and customers on a daily basis (essential)
• Must be able to work long hours and over weekends should there be a need
• Stay abreast of latest food trends and best practices

Skills and Competencies

• Strong judgement and problem solving skills
• Excellent people skills
• Strong interpersonal and communicative skills (verbal and written)
• Flexibility with regards to working hours
• Attention to detail
• Client service orientated
• Business management principles
• Fully computer literate
• Excellent food skills

Qualifications

• National Senior Certificate
• Relevant Culinary Degree/Diploma or Certificate 
• Minimum of 5 years’ experience Chef / Catering Manager within retail 
• Experience in managing team of 20+ staff
• Functions / events experience
• Managing convenience store experience
• Own reliable transport

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Duties & Responsibilities

• All aspects of purchasing, food preparation & presentation.
• Deputize in the CM’s absence if necessary.
• Promote the professional growth and development of the culinary team.
• Ensure that all staff are familiar with the day's requirements.
• Give and take culinary direction in a positive and impactful manner 
• Responsible for running the kitchen operation as well as having a passionate interest in the business beyond the kitchen doors.
• Make sure that the necessary stocks are on hand at the right quality and quantity.
• Produce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences.
•  Overseeing and developing the organization of food preparation and production according to the demands of the business units whilst maintaining the  company standard.
• Ensure that all statutory, as well as company hygiene regulations are being strictly adhered to, while working towards improving systems and processes.
•  Responsible for food budgets and to achieve their requirements with respect to average spend, profit percentages and expenses.
• To ensure that all maintenance problems are timeously reported and followed up.
• Guarantee that all communications between service areas and kitchen run smoothly.
• To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
• To attend seminars and training courses as and when directed.
• To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.
• Stay abreast with food trends as well as best practices.

Skills and Competencies

• Communication skills (verbal and written)
• Computer literate
• Organising and planning skills
• Interpersonal skills 
• Team Player
• Knowledge sharing culture - able & willing to do training at units
• Excellent food skills
• Strong in functions
• Ability to network and keep a good line of communication open with clients
• Strong client and customer service skills
• Disciplinary procedures knowledge

Qualifications

• Matric certificate and culinary qualification/diploma
• Exposure to upmarket function catering
• Good at controlling costs & doing menu planning
• Strong functions experience
• Must have 2-3 years’ experience in a similar position
• Computer literate & excellent communication skill