We are seeking an experienced and dynamic Chef Manager to oversee all aspects of the culinary operations within our establishment. The ideal candidate will be responsible for managing kitchen staff, ensuring the quality and consistency of meals, maintaining a safe and sanitary kitchen environment, and controlling food costs. This role requires a blend of culinary expertise, leadership skills, and business acumen.
As a leading African Integrated Workplace Management Solutions Provider, Tsebo Solutions Group offers clients reduced costs, risk and complexities together with increased quality, efficiency and productivity. We specialise in Catering, Facilities Management, Cleaning and Hygiene, Pest Control, Protection, Energy, Procurement, Workspace Design, Engineering, Remote Camps, and more. Developing our people – the heart of Tsebo – is the foundation of our purpose. The result is a knowledgeable workforce that is in touch with every nuance of our clients’ needs. DOWNLOAD OUR ONE-PAGER to find out more about who we are in a nutshell.
Oversee all aspects of meal preparation, cooking, and kitchen operations Plan and implement menus aligned to special dietary requirements (e.g. diabetic, low-sodium, soft diets, allergen control) Ensure food meets nutritional standards for elderly residents Supervise and coordinate kitchen staff activities and performance Maintain high hygiene and food safety standards in line with regulations Manage stock control, ordering, receiving, and storage of goods Ensure proper food rotation and waste minimisation practices Conduct regular stock takes and manage budget and food costs Monitor portion control and food presentation standards Build and maintain positive relationships with residents and stakeholders Ensure compliance with health, safety, and care regulations, particularly for elderly care environments Train staff on food preparation, hygiene, diet specifications, and service excellence Participate in weekly meetings and report operational updates Support HR processes such as recruitment, performance management, and discipline Drive innovation in menus and service delivery (“thinking out of the box”) to enhance resident experience Assist in functions and special events within the facility
Technical / Functional Skills Strong knowledge of special diets and therapeutic nutrition Advanced cooking methods (bulk cooking, texture-modified meals, fortified meals) Menu planning and food costing skills Stock management and procurement Food safety and hygiene compliance (HACCP knowledge) Computer literate Behavioural Competencies Strong planning and organising skills Financial acumen and cost awareness Team leadership and staff development Excellent communication and interpersonal skills Customer-centric approach (resident-focused service) Problem-solving and ability to think creatively High attention to detail and quality Ability to work under pressure and adapt to change
- Minimum 8 years’ experience in kitchen roles (food prep, line cook, etc.)
- Minimum 3 years’ management experience
- Matric (Grade 12)
- Culinary qualification / relevant tertiary training
- Experience in retirement villages, hospitals, or care facilities (preferred)
- Valid driver’s licence
