Chef - Cote d'Ivoire

Closing Date 2025/08/22Reference Number TSE250807-2Job Title Chef - Cote d'IvoireBusiness Unit / Division ATS InternationalJob Type Classification PermanentLocation - Town / City Cote d'IvoireLocation - Province OtherLocation - Country Cote d’IvoireAbout UsAs 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. A Chef is responsible for overseeing the daily operations of the project's restaurant and kitchens. Develop menus, food purchase specifications and recipes for all units. Develop and monitor food and labour budget for the department. Maintain highest professional food quality and sanitation standards across the Project. Duties & ResponsibilitiesResponsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen.

Ensuring that all menus are correctlty designed, costed and constantly updated, paying special attention to seasonal availability. To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of dishes. To ensure that all statutory hygiene requirements are diligently followed and sufficient stocks of all materials are being kept and stored under the correct conditions. To liaise with management daily regarding special requirements, executive functions, etc. To ensure that all documents are passed to management immediately for processing.

Purchasing and ordering for all project;s food outlets – daily, weekly & monthly following all policies and procedures set by the company and its client. To assist with regular stocktakes as and when required. Maintenance of all control systems / programmes and overseeing of stock rotationOn the job training and managing and improving staff productivity. Conduct administrative duties & meeting set deadlines of both company and its client. Ensure that chefs produce the menu to quality and production standards required. Maintaining good client & guest relations. Maintaining 5-star service standards as set by the company and its client.

Effective planning of chefs, complementing business levels and service level agreements. Assisting with the monthly reporting on all food outlet performances. Host daily SHEQ talks with all subordinates, ensuring a good flow of communication and feedback. Ensure registers are available for all the meetings. Time and attendance monitoring. Maintain sound financial controls and that it is monitored and checked daily (GP’s. )Assisting with drafting and implementation of departmental strategies, profit improvement plans& promotionsEnsuring that quarterly appraisals are conducted on all employees and submitted to Human Resources. Effective management of Employment Relations within the workplace.

Conducting weekly departmental assessments & needs analyses. Ensuring that all employees of the company have the necessary skills to perform their duties, by using the aid of the training facilities made available by the company. Updating the training department of any educational setbacks that may occur within the operation. Food Costing according to policy. Keeping an update of market trends and reacting on these effectively and efficiently. Dealing with guest feedback and other F&B related issues and ensure the guests are responded to quickly. Hold daily meetings with staff highlighting issues and talking through toolbox talks.

Focus on actively increasing the units’ profitability, Costing and Tie backs. May be required to assist with any other duties that may be outside scope of responsibility. Skills and CompetenciesAbility to demonstrate leadership, innovation & commitment to their job function. Strong financial/business acumen & a clear understanding of food cost and labour efficiencies. Experience in preparation of Italian and Portuguese cuisines. Must know how to use the cooking range, ovens and other modern kitchen equipment. A good team player with very good communication skills, strong client and Customer service skills. Computer literate; Good Organising and planning skills. Risk Management skills.

Excellent food skills. QualificationsDegree in food production or any equivalent combination of education and experience sufficient to perform job duties may be considered. Post qualification i. e. Associate Culinary Diploma or Degree; Professional Cookery or trade tested will be an added advantageAt least 5 years working experience in varied kitchen positions within a similar environment. Must be strong in kitchen functions and administration, and be able to work all shifts when required. Working rotation of 8 weeks On, 2 weeks OffProficient in French an added advantage