Head Chef

FEDICS is recruiting a Head Chef to join our team. The main purpose of the Head Chef is to manage the kitchen's and quality of food at the various kitchens, in line with the service vision and creative concepts of the Company and the Head Chef is responsible to the Senior Manager for this.

As the leading integrated facilities solutions provider in Africa and the Middle East, operating in over 28 countries, with over employees, the Tsebo Solutions Group enables businesses to optimise their efficiency and productivity, and become more successful. We take responsibility of our customers' non-core activities outside of their expertise, empowering them to focus on their core business. Our local expertise, global standards and innovative cross-divisional solutions, such as catering, cleaning, facility management and security, give us the edge to optimise our customers non-core operations, allowing them to enjoy reduced cost, risk and complexity. Fedics has 50 years of experience of catering to all segments across society. The successful incumbent should have extensive client interaction as well as operational experience.

• To ensure that all menus are constantly updated, paying special attention to seasonal availability.
• To ensure that all menus are correctly calculated to ensure maximum gross profit.
• To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of dishes.
• To ensure that sufficient stocks of all materials are being kept and stored under the correct conditions.
• To liaise with management daily regarding special requirements, exec functions, etc.
• To ensure that all statutory hygiene requirements are diligently followed.
• To ensure that maintenance problems are promptly reported.
• To ensure that attendance registers are kept daily and that any absenteeism is reported to management without delay.
• To ensure that all documents are passed to management immediately for processing.
• To ensure that all staff are dressed correctly to satisfy statutory requirements as well as enhancing the image of the establishment.
• To constantly update your knowledge and skills for the good of the establishment.
• To assist with regular stocktakes as and when required.

• 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).

• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
• Relevant tertiary qualification and Associate Culinary Degree / or recognized in service training.
• At least 6 months experience in a similar capacity.