Latest Jobs at Tsebo Solution

Duties & Responsibilities

• To provide effective leadership to catering managers and their team of catering staff
• To ensure the company image is projected through excellent client relationships, quality of service, product and productivity
• Develop medium and long-term strategies to grow the business in conjunction with the operations manager as well as the district manager
• Comply with the divisions budgetary requirements within the financial guidelines
• Understand and maintain all financial aspects of the business – budgeting, forecasting
• 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)
• Effect profit growth in all areas of responsibility
• Meeting agreed deadlines with regards to submission of forecasts, profit and loss’s etc
• Human resources management (including I.R., training and development) and performance management
• Operational standards – Maintain and improve on operational standards as agreed
• Meeting all quality / star grading standards within the areas of responsibility, as per Tsebo Grading checklist and KRAs within the Performance Management Scheme
• Ensure smooth running of Biometrics system
• May be required to assist with any other duties that may be outside scope of responsibility
• Strong banqueting/function background & handling of VIP guests
• Understand back of house and kitchen brigade

Skills and Competencies

• Sound business acumen
• Excellent client relations
• Experience in upmarket functions and events management
• Experience in high quality mass production
• Previous experience in the food service industry essential
• Operational Standards: Performance management, financial analysis, computer proficiency & human resources
• Mymarket and Menutec proficiency
• Entrepreneurial skills: Strategic management, Outcome focus & productivity
• Interpersonal Skills: Client/customer interface, managing group process, communication skills (verbal and written) & organizational skills
• Strong presentation skillsFlexibility with respect to working hours
• Ability to build and maintain a motivated team in a dynamic environment
• Innovative approach to streamlining systems
• Good Understanding of HACCP/Health and safety as they will form part of the BP HS&E forum
• Food Background

Qualifications

• Minimum of 5 years’ experience in a similar environment
• 2-3 years project management experience
• Minimum matric
• Relevant tertiary qualifications and/or equivalent knowledge of legislation relevant to the industry
• Business Management principles, including proven financial skills
• Previous experience working in Healthcare would be advantageous.

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Duties & Responsibilities

• The purpose of this role is to supervise and control of all cleaning outlets to the required standards within agreed budgetary limits and to provide effective leadership for all staff within the unit.
• Maintain personal health, hygiene and professional appearance
• Maintain the cleaning programme and use initiative on when to be flexible regarding staffing
• Ensure Tsebo standards, policies and procedures are maintained. (Incl. chemicals, work procedures, uniform, professional approach, hand washing methods etc.)
• Ensure correct product obtained by following correct processes
• Do daily checks and follow-ups
• Report maintenance and safety concerns to the manager on a day to day bases

Skills and Competencies

• Minimum 2-3 years Supervisory experience preferably in the cleaning industry
• Must have experience in healthcare and safety standards
• People Management Skills
• Able to work independently and under pressure
• Able to work long hours, after hours and some weekends
• Ability to communicate, motivate, develop and coach staff at all levels

Qualifications

• Minimum Grade 12/ Matric Relevant qualification related to Management
• Tertiary qualifications highly advantageous

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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 National Senior Certficate

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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.
• May be required to assist with any other duties that may be outside scope of responsibility

Skills and Competencies

•  Interpersonal Skills: Client/customer interface
• Trustworthy and Reliable
• Attention to details
•  Motivated
• Passion about service with a smile
• 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
• Customer service orientated

Qualifications

• Matric
• 1 -2-year experience in a similar role
• Culinary qualification would be advantageous

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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

• To mix and invent drinks
• To serve alcohol responsibly (including refusing further service when appropriate)
• To promote their establishments
• To be aware of the financial goals of their establishments
• Wash glassware and keep the bar area clean and orderly
• Arrange displays of bar stock and glassware
• Prepare garnishes
• Serve snacks or food items to people seated at the bar
• Keep an inventory of liquors, wines, beers, soft drinks, cream, fruits and fruit juices, coffees, teas
• Order supplies
• Perhaps operate computerized point of sales systems
• Collect payments for drinks and balance cash receipts
• Use machines that automatically mix and dispense drinks.
• Fill unusual orders and how to do the work manually if equipment is not functioning
• Up-selling to increase average guest check and or beverage to food ratio
• May also have supervisory responsibilities including: Planning, organizing and controlling the operations of a cocktail lounge or bar
• Coordinating beverage requirements with other supervisory staff
• Planning bar menus Assisting with advertising and promotions
• Taking inventory and tracking spillage and transfers

Skills and Competencies

• Must have completed at least a National Senior Certificate
• Be able to work quickly and safely
• Have good communication skills
• Must be able to use simple arithmetic, follow directions, remember orders, read, and write
• Must be able to work as part of a team.
• Must have the stamina to work 45-50 hours per week.

Qualifications

• National Senior Certificate
• Must have 3-5 years experinace in similar role 

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Duties & Responsibilities

• Identify and implement Cost management initiatives through strategic sourcing for cross functional teams to ensure lowest TCO for the portfolio of categories being managed.
• Effective supplier relationship management based on a sound understand of business requirements including demand analysis, supplier identification, sourcing execution, contract negotiation etc.
• Ensure spend is focused on achieving the targeted 27 points for preferential procurement in our annual BBBEE ratings review.
• Deliver best net price by conducting negotiations in line with the relevant category strategy.
• Manage suppliers’ compliance to Product and Service Quality set by business.
• Increase supply efficiency and effectiveness whilst continuously mitigating risk, including stock outs, stop supply, quality deviations etc.
• Oversee and support Procurement administrators.
• Manage and maintain supplier agreements.
• Data extraction and analysis for reporting purposes, supplier analysis, yield evaluations etc.
• Oversee Procurement Policy and compliance.
• Manage Ad hoc projects as per business requirements 

Skills and Competencies

• Proficiency in Microsoft D365 is advantageous.
• Computer Literate (MS Office - strong Excel & Word).
• Strong analytical skills to collect and interpret data.
• Understand and drive a culture of cost leadership with a specific focus on Total cost of ownership (‘TCO’).
• Effective communication and relationship management at all levels within the business, particularly with senior regional management, regarding the specific Category
• Presentation skills
• Project Management skills
• Problem- Solving skills
• Strong negotiation skills
• Knowledge of Procure to Pay processes, policies and controls.
• Knowlege of Supply Chain and Logistics practices advantageous 

Competencies :

• Adapting and responding to Change
• Leading and Supervising
• Working with People
• Adhering to Principles and Values
• Persuading and Influencing
• Applying Expertise and Technology
• Learning and Researching
• Planning and Organising

Qualifications

• Bachelor's degree in Business, Procurement, Engineering or  Supply Chain Management, or  CIPS level 4 and above