Hot New Jobs at Tsebo Solution

Duties & Responsibilities

• Coordinates the learning registration from informing relevant stakeholders of the intervention, managing all the requests to attend the training with regards to course Capacity, to enrolling employees on the training and communicating with them.
• Training interventions scheduled according to plan and according to TFS requirements
• Sources suppliers/vendors based on criteria defined by the Learning PSS and in line with P&SM policies; and reviews use and delivery of vendors/suppliers.
• Suppliers utilized are sourced in according to Learning and P&SM requirements – Measure no. of deviations.

Administers any costs involved in the course. This includes:

• Liaising with vendors to determine costs and requirements for Learning Delivery/intervention.
• Determining the costs involved, if any, against TFS Policy, for any course cancellations and informing the relevant Line Manager of costs to be incurred.
• Matching invoices against quotes to ensure correctness and that costs are allocated correctly
• Liaising with vendors to ensure payment of invoices.
• Vendor costs and learning delivery information obtained successfully within the required time.
• Costs for non-attendances reported to the relevant Line Manager.
• Quotes and invoices are correctly processed.
• Payment of invoices is according to TFS guidelines and timeously handled

Responsible for document control, that is storing and managing all hard copy documentation, thus ensuring that all documentation in order for the respective courses.

• Documentation filed accurately – Positive results obtained during audits of POE’s and system

Systems maintenance:

• Maintains the learning intervention, training and Qualification Catalogues through uploading accurate information and informing the L&D Specialist if any new system configuration is required.
• Systems maintenance with regards to updating learner information, courses attended assessment or exam results.
• Ensures Learning portal remains current with regard to learning interventions
• Ensures that the Learning reporting system is accurately maintained on a monthly basis.
• Ensures that BU Managers are able to report accurate information on a monthly basis.
• All L&D Events information is accurate and maintained according to governance requirements.
• Learner systems and documentation maintained accurately – Positive results obtained during audits.
• Learning portal accurately maintained.
• Learning reporting tool is accurate and updated on a monthly basis.
• Monthly reports compiled according to agreed requirements.

Completes the administrative duties surrounding courses:

• Ensures that venues and necessary equipment is booked.
• Ensures that all logistical requirements are met.
• Confirms attendance with employees.
• Facilitates learning intervention registrations.
• Updates the learning calendar with critical events.
• Continuously communicates with all stakeholders surrounding the learning intervention.
• Venues, equipment and logistical arrangements are according to requirements.
• Employees informed timeously of training interventions.
• Learning interventions correctly registered.
• Learning calendar accurately updated.
• Stakeholders well communicated to on learning interventions – Positive results obtained in Customer Satisfaction surveys.

Responsible for the provision and distribution of evaluation forms, analysis of initial results and the capturing thereof on the relevant system:

• Training evaluation information correctly processed and available for review.

Assists the relevant Function (not employee) with the completion of all applications for internships with relevant professional bodies:

• Applications with Professional bodies successfully completed.

Sources suppliers based on criteria defined:

• Suppliers sourced in according to TFS requirements.

WSP and ATR Administration:

• Ensures that WSP and ATR’s are compiled accurately and timeously for review by L&D Manager.

Sources suppliers based on criteria defined:

• Suppliers sourced in according to TFS requirements.

Qualifications

• Grade 12 or equivalent qualification
• National Diploma in Human Resources Development/Behavioural Sciences or equivalent
• Minimum 2 years’ experience in:
• HR learning & development co-ordination and facilitation.
• Working with specialist learning vendors and institutions.
• Co-ordination of learning programs at all levels of the organisation.
• All admin related WSP/ATR
• Employment Equity Reporting

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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

• 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

• 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

• A minimum of 2 years of experience in kitchen preparation and cooking.
• Relevant tertiary qualification and Associate Culinary Degree / or recognized in service training.
• At least 6 months experience in a similar capacity.

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Duties & Responsibilities

• Administer the ordering of all food, resale and beverage items
• Operate as part of a team with good interpersonal skills
• Receive all the stock from the suppliers according to Fedics policies & procedures
• Issuing of all stock in the fridges, freezers, dry store & chemical store as per company spec with regards to portion size / quantity and in specified times
• Ensuring costing of stock/meals & functions is done timely, accurately & on a daily basis
• Receive all invoices on a daily basis 
• Conduct stock takes weekly
• Maintaining high quality hygiene as per Fedics standards
• Plan for consecutive days to make sure all stock is available and report unavailability of stock
• Ensure that all the storerooms, fridges and freezers are cleaned and all products are stacked and date marked correctly at all times
• Manage all wastage and leftovers
• Do proper handovers when necessary
• Build and maintain supplier and client relationships
• Maintain the safe keeping and protecting of all products & equipment in store room
• To report and where possible, take action about customer complaints and compliments
• To relieve in this and other local units from time to time as well as carry out any reasonable request by management
• Ensure stock rotation is in place
• Report on product quality
• Operate with set store times
• May be required to assist with any other duties that may be outside scope of responsibility

Skills and Competencies

Skills:

• Communication skills (verbal and written)
• Strong client and customer service skills
• Computer literate

Competencies:

• Good Food and Beverage Knowledge
• Team player and attention to detail
• Excellent co-ordination and ability to multi-task
• Positive, punctual and professional approach

Qualifications

• Matric
• Proven costing & stock control/store keeping experience – advantageous
• At least 2 year’s working experience
• My Market

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Duties & Responsibilities

• Assist Project Manager with monthly Client Account
• Comprehensive maintenance of all financial control systems
• Report any fluctuations on stock consumption reports to the Project Manager
• Assist Project Manager with once a month surprise Audit Stock Check
• Risk skills required
• Liaise with all Project 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.
• Computer literate – use of various computer programs ie Word, Excel,  Menutec.
• 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

• Oversee overall management, planning and control of the functions and banqueting operation - maintaining 5 star standards set by both the company and the client within agreed budgetary limits.
• Manage all client events, quoting on function requirements and function bookings.
• Manage and report functions reservations.
• Sufficient monitoring of operations during service times.
• Assist in control of production costs.
• To liaise or ensure correspondence with clients both verbally and electronically
• Assist the Management team as required.
• Build and maintain customer and client relationships.
• Supervise & maintain quality and service at all times to the highest level.
• Ensure that all control measures are in place for all revenue/cash handling/stock control and invoicing all clients after functions.
• Debtors control and following up on payments.
• Ensure all Fedics policies and procedures are complied with.
• Assist in Special Projects.
• Taking stock of food items when requested to do so.
• Ensuring the smooth management of the banqueting
• Required to work overtime when requested.
• Ensure operations are in accordance to Fedics standard.

Skills and Competencies

• Computer proficiency.
• Strong communication skills verbally and written
• Entrepreneurial Skills.
• Organizing and Planning ability.
• Marketing and promotion skills.
• Interpersonal skills: Leadership & Relationship Building
• Good Communication (written & verbal).
• Customer service orientated.
• Financial acumen.
• Passionate, good attitude, driven, energetic & commitment to service excellence.

Qualifications

• Matric
• Relevant qualification
• Must be computer literate / My- market / MS Office 
• 2 - 3 years’ experience in a similar role
• Strong in functions and coordination

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Duties & Responsibilities

• Oversee overall management, planning and control of the functions and banqueting operation - maintaining 5 star standards set by both the company and the client within agreed budgetary limits.
• Manage all client events, quoting on function requirements and function bookings.
• Manage and report functions reservations.
• Sufficient monitoring of operations during service times.
• Assist in control of production costs.
• To liaise or ensure correspondence with clients both verbally and electronically
• Assist the Management team as required.
• Build and maintain customer and client relationships.
• Supervise & maintain quality and service at all times to the highest level.
• Ensure that all control measures are in place for all revenue/cash handling/stock control and invoicing all clients after functions.
• Debtors control and following up on payments.
• Ensure all Fedics policies and procedures are complied with.
• Assist in Special Projects.
• Taking stock of food items when requested to do so.
• Ensuring the smooth management of the banqueting
• Required to work overtime when requested.
• Ensure operations are in accordance to Fedics standard.

Skills and Competencies

• Computer proficiency.
• Strong communication skills verbally and written
• Entrepreneurial Skills.
• Organizing and Planning ability.
• Marketing and promotion skills.
• Interpersonal skills: Leadership & Relationship Building
• Good Communication (written & verbal).
• Customer service orientated.
• Financial acumen.
• Passionate, good attitude, driven, energetic & commitment to service excellence.

Qualifications

• Matric
• Relevant qualification
• Must be computer literate / My- market / MS Office 
• 2 - 3 years’ experience in a similar role
• Strong in functions and coordination

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Duties & Responsibilities

• Provide effective leadership to catering managers and their team of catering staff.
• Ensure the company’s image is projected through excellent client relationships, quality of service, product and productivity.
• Comply with the division’s budgetary requirements within the financial guidelines.
• Understand and implement company standards, policies and procedures in line with legislation.
• To work and operate in a stressful environment and perform well under pressure.
• Ensure quality control is in accordance with the company standards.
• Oversee cash management (control of debtors, stock checks and cash checks etc.)

Skills and Competencies

• 3-4 year previous experience within a similar role, within the Catering Industry.
• Experience in managing large compliments of people and a diverse client portfolio.
• Drivers licence & own vehicle.
• Experience in managing staff and a number of contracts.
• Knowledge of Infection Control and Safety regulations in healthcare environment.
• Ensure and maintain Operational Standards.
• Client service orientated.
• Able to handle large multi-sites.
• Sound business acumen and excellent problem solving skills.
• Experience in the food service industry essential.
• Flexibility with respect to working hours.
• Ability to build and maintain a motivated team in a dynamic environment

Qualifications

• Matric
• National Diploma in Hospitality Management/ relevant tertiary qualification advantageous
• Minimum of 4 years management experience in a similar role
• Multiple unit operations experience
• My Market & Menutec experience advantageous
• Drivers licence & own vehicle

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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.
• Must ensure that the counter around the tills is clean and ensure that the tills are operational.
• The cashier must ensure that the float is counted also 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.
• To ensure that the daily cash up and related paperwork is completed accurately and completely according to the standard.
• Must issue 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
• Have the ability to control cash.
• Be able to work quickly and accurately
• Must be honest with
• Detail orientated
• Well-organised
• Responsible
• Friendly and helpful.

Qualifications

• Must have completed at least a standard 10 / secondary education
• Applicant with Grade 12 will be added as an advantage 

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Duties & Responsibilities

• Previous experience with food handling & Tea Service
• Strong hygiene and quality standards
• Excellent customer relations Skills
•  Ability to work as part of a team in a pressurised environment
• Attention to detail
• Proven knowledge of TsAfrika controls
• Flexible in terms of working hours – must be able to work shifts and weekends if required
• Reliable and Dedicated
• Well organised and motivated Self Starter
• Well-presented and well spoken
• Good Team Worker
• Creative Flair advantageous
• Maintain high hygiene and cleaning standards
• Assist in implementation and enhancement of all controls in the unit
• Maintain excellent customer relationships

Skills and Competencies

• Excellent people skills
• Strong interpersonal and communicative skills (verbal and written)
• Flexibility with regards to working hours
• Attention to detail
• Client service orientated
• Excellent knowledge of the catering environment
• Excellent knowledge of Health and Safety policies and processes relevant to the catering industry

Qualifications

• Matric

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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, and 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, making sure that budgetary limits and prescribed menus are adhered to.
• To ensure correct and timeous completion of all administrative work.
• To ensure that cash-up procedures are strictly adhered to.
• To ensure that all monies are banked in accordance with laid-down procedures.
• To 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 the development of existing catering staff in service techniques, menu presentation, policies, and procedures.
• Additional responsibilities include the reporting of operating statements, reports, and operational budgets, and 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 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 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

• Must enjoy working with people.
• Must have good organisational skills.
• Be able to pay attention to detail.
• Have good interpersonal and supervisory skills.
• Be able to work irregular hours, on weekends and public holidays.
• Must have good communication skills.
• Must have good grooming and presentation skills.
• Must be comfortable working with computers
• Must able to negotiate, organise, delegate and work under pressure.

Qualifications

• Diploma in Food Production
• 3 years' experience managing a corporate kitchen
• Minimum 4 years’ experience in the catering and / or restaurant industry on a managerial / assistant level.
• Own Vehicle

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Duties & Responsibilities

• Capturing Invoices, Requisitions, and Stock sheets on the system.
• General Admin including filing and taking minutes
• Reconciliation of variance reports.
• Be able to search for items on Tsebo Source, related to best buy the best price practice.
• Address queries and complaints timeously
• Capturing all invoices and stock from the contracts and finalizing weekly books.
• Ensure correct and timely completion of all administrative work.
• To ensure effective security in all areas under your control.
• To complete and submit all necessary, relevant documentation in the event of fire, theft, burglary, or accident.
• Limits of authority; requesting Paperwork from Catering Manager and reporting when there is a problem.
• Ensuring all stock variances reports are completed on time.
• To report all variance/issues discrepancies to Line manager.
• Capturing and transferring stock to units on operating system.

Skills and Competencies

• Computer literate
• Good communications skills
• Excellent telephone manners & skills

Qualifications

• Matric essential
• Computer literate essential
•  Previous experience within a similar corporate environment

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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

• Deliver a quality inspection and treatment service to exceed customer expectations
• Provide customers with written evidence of service delivered and advice for maintaining pest free conditions
• Upsell Tsebo Hygiene/Pest Control products and services and/or refer sales inquiries for leads to Sales Executives
• Mix and apply pesticides in accordance with label recommendations and comply with relevant legislation
• Plan work routes efficiently and productively and achieves 100% state of service
• Accurately submit reports and other related paperwork as required at specified time intervals
• Manage a territorial area and all customer contained within it
• Inspect buildings and premises for signs of pests or infestation
• Determine the type of treatment needed to eliminate pests
• Apply pesticides in and around buildings and other structures
• Design and carry out pest management plans
• Create barriers to prevent pests from entering a building
• Must be flexible, as the job may require travel and additional working hours

Skills and Competencies

• Good relationship building skills 
• Health and Safety Experience
• Planning and project management experience
• Sales exposure
• Minimal supervision 
• A proactive, analytical, logical and disciplined approach to problem-solving
• Strong planning, organizational and prioritization skills
• Excellent verbal and written communication skills
• Understand and engage in contemporary and changing communication trends
• Attention to detail
• Time management
• Innovative and goal driven 
• Understand detailed Pest control principles and knowledge of company policies and procedures.

Qualifications

• Minimum Grade 12
• Valid Driver's License and PDP (Required)
• Registered and up to date PCO.
• HACCAP Certified and Experienced
• 3 - 5-year pest elimination qualification preferred
• Similar environment ( added advantage)