Closing Date: 7 October 2025
Location: Cape Town, Western Cape, South Africa
Job Type Classification: Permanent
TsAfrika Catering Solutions, part of Tsebo Solutions Group, is looking for an experienced Functions Chef to lead the preparation and execution of high-quality meals for various functions, including special occasions, banquets, and corporate events.
Key Responsibilities:
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Food Preparation & Presentation: Oversee all aspects of food preparation and presentation for functions, ensuring quality and creativity.
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Staff Leadership: Supervise the culinary team, offering direction and support, while promoting their professional growth.
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Kitchen Operations: Lead and manage kitchen operations, ensuring smooth daily execution.
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Menu Creation: Design and produce menus that reflect flair, imagination, and an upmarket awareness, tailored to each event.
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Stock Control: Ensure the kitchen is stocked with the right quality and quantity of ingredients.
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Budget Management: Oversee food budgets and ensure costs are kept within the allocated budget while maintaining high standards.
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Quality Control: Ensure that each dish leaving the kitchen meets the highest quality standards and is checked before service.
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Hygiene Compliance: Ensure strict adherence to all hygiene regulations, both statutory and company-specific.
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Client Relations: Maintain effective communication with clients, ensuring their needs and expectations are met.
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Training & Development: Attend seminars and training sessions as required, and foster a knowledge-sharing culture within the kitchen.
Skills and Competencies:
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Communication Skills: Strong verbal and written communication skills for clear interaction with clients and team members.
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Leadership & Teamwork: Ability to motivate, lead, and work with a team, while maintaining a collaborative environment.
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Organization & Planning: Strong organizational skills to handle multiple tasks and ensure timely service.
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Attention to Detail: A keen eye for detail in both food preparation and service.
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Food Expertise: Exceptional culinary skills and the ability to create and present high-quality, creative menus.
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Client Service: Excellent interpersonal and client service skills to ensure customer satisfaction.
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Hygiene & Safety Compliance: Knowledge of and adherence to safety and hygiene standards in the kitchen.
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Disciplinary Knowledge: Understanding of disciplinary procedures within a professional kitchen environment.
Qualifications & Experience:
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Matric Certificate and Culinary Qualification/Diploma.
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2-3 years’ experience in a similar position, preferably with a focus on functions and corporate events.