Job Opportunities at Tsebo Solution

Primary Purpose Of The Job

To support the Sales Director and Business Development Managers by coordinating sales-related activities within the company and contribute to achieving sales targets.

Working relationships

• Internal: Sales Director, Business Development Managers, Cleaning Exco team, Regional Directors, and all Support functions
• External: Customers (existing & potential); Suppliers

Key Performance Areas

• Sales administrative support to sales Team in the regions
• Assist with compilation of sales proposals, presentations, and general sales documentation
• Provide effective support and coordination with various marketing projects
• Customer focus
• Reporting

Skills and Competencies

Competency Profile

• Team Player
• Interpersonal skills
• Customer centric
• Initiative and Committed
• Organizing and Planning Skills
• Computer Literacy
• Business Acumen

Specialist Skills And Knowledge

• Well organized and responsible with an aptitude in problem solving
• Excellent verbal and written communication skills
• Good Computer Skills
• Reporting skills
• Knowledge of administrative procedures
• Ability to work under pressure
• Ability to work in a large matrix organization
• Strong customer thinking
• Knowledge of services industry

Qualifications

• Matric
• Marketing related qualification
• 2-3 Years’ experience in similar role
• Strong background in research and database management
• Ability to compile tenders and presentations

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Duties & Responsibilities

• Prepares and cooks meats, fish, vegetables, gravies, cereals, soups, fruits, bakery products and other forms of food.
• Prepares and cooks food for special diets from recipes formulated by qualified personnel.
• Assists in on-the-job training and assist in directing the work of food service workers, students and other employees within area of assignment.
• Assists in the preparation of salads and desserts.
• Notifies supervisor of food and supplies needed. Checks in food and supplies as necessary.
• Maintains food production records.
• Cleans kitchen, kitchen utensils and equipment; secures refrigerator and freezer.
• Serves food as required. Maintains maximum standards of sanitation and safety.
• Performs other related duties and responsibilities as required or assigned.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Promptly reports equipment and food quality to kitchen Manager.
• Uses our Standardized Recipe Card for preparing all products.
• Do not rely on the memory of yourself or other employees.

Skills and Competencies

• A minimum of 1 year of experience in kitchen preparation and cooking.
• At least 6 months experience in a similar capacity.
• Must be able to communicate clearly with managers and kitchen 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 5 hours).
• Proven knowledge on costing and controls

Qualifications

• National Senior Certificate

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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

• 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.