We are seeking an experienced, passionate, and highly organized Head Chef to lead our hospital kitchen operations. The successful candidate will be responsible for managing food production, maintaining exceptional food quality and safety standards, ensuring compliance with healthcare dietary requirements, and leading a dedicated catering team committed to supporting patient wellbeing through nutrition. This role requires a strong leader who understands the importance of delivering safe, nutritious, and high-quality meals in a healthcare environment while maintaining strict hygiene, budgetary, and operational standards.
As the leading integrated facilities solutions provider in Africa and the Middle East, operating in over 28 countries, with over 40 000 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.
Plan, organize, and oversee daily food production for patients, staff, and visitors. Ensure all meals are prepared according to prescribed menus, dietary specifications, and nutritional requirements. Lead, coach, and develop kitchen staff to achieve operational excellence. Monitor food quality, portion control, presentation, and service standards. Maintain compliance with food safety, HACCP, health and safety, and hospital regulations. Manage stock control, ordering, receiving, and storage of food and non-food items. Control food costs, minimize wastage, and support budget objectives. Conduct regular kitchen inspections to ensure cleanliness and hygiene standards are maintained. Collaborate with dietitians and hospital management to meet patient dietary needs. Ensure all equipment is maintained and reported for repair when necessary.
Sound knowledge of therapeutic diets, food allergies, and nutrition-related meal planning. Strong knowledge of food safety legislation and HACCP principles. Excellent leadership, communication, and people management skills. Strong planning, administration, and stock management abilities. Computer literacy and experience with food costing systems. Ability to work flexible hours when operationally required.
- Relevant Culinary Qualification (Professional Cookery / Chef Diploma or equivalent).
- Minimum 5 years' experience as a Chef, including at least 2 years in a supervisory or Head Chef role.
- Experience in healthcare, hospital, retirement, or large-scale catering environments will be advantageous.
