Chef Manager at Tsebo Solutions Group

Application deadline closed.

Job Description

Closing Date: 2022/09/19

Reference Number: TSE220906-3

Job Title: Chef Manager – UGANDA

Business Unit / Division: ATS International

Job Type Classification: Permanent

Location – Town / City: Buliisa

Location – Province: Other

Location – Country: Uganda


About Us

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 CateringFacilities ManagementCleaning and HygienePest ControlProtectionEnergyProcurementWorkspace DesignEngineering, 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.

Your primary duties will be overseeing the preparation, cooking and presentation of meals in the Kitchen and supervision of staff
in the overall production of food.

Duties & Responsibilities

  • Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen.
  • Menu planning and writing 28-day menus for both continental and local dishes.
  • Fill in where possible to ensure great client and guest service standards and efficient operations.
  • Responsible for the organization, receiving of all food storage areas; this includes proper rotation of all ingredients to prevent food waste and ensure that all stocks are ordered to the correct quantities, quality and price.
  • Supervises and coordinates activities of food preparation and kitchen personnel.
  • Maintains excellent customer relations.
  • Ensures that all health and safety regulations are achieved and ensure that all areas under your control satisfy the most stringent hygiene requirements.
  • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
  • Ensure that all menus are calculated correctly to obtain maximum gross profit.
  • To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes.
  • To conduct regular stock checks/stock takes and ensure that expenses are within budgeted limits.
  • Maintain chef’s office i.e. filing, typing of memos, issues, placing orders, food costing.
  • Checking the quality of food leaving the kitchen.
  • 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 Competencies

  • Experience in preparation of Italian and Portuguese cuisines.
  • Must know how to use the cooking range, ovens and other modern kitchen equipment.
  • Experience managing a diverse team and strong willingness to build capacity of local staff.
  • Able to supervise a large kitchen brigade.
  • Knowledge of food cost control principles.
  • Strong client and Customer service skills.
  • Financial Acumen – Above average.
  • Computer literate; Good Organising and planning skills.
  • Risk Management skills.
  • A good team player with very good communication skills
  • Excellent food skills.


  • Relevant tertiary qualification preferably Associate Culinary Diploma or Degree; Professional Cookery or trade tested.
  • Equivalent level of competence is essential.
  • Minimum of 5 years working experience in varied kitchen positions within a similar corporate environment.
  • Must be strong in kitchen functions and administration, and be able to work all shifts when required.
  • Speaking French and having a valid driver’s license will be an added advantage.