Job Title: Chef – Talent Pool
Reference Number: TSE250911-5
Closing Date: 22 September 2025
Job Type Classification: Permanent
Business Unit / Division: Tsebo Catering
Location: Maseru, Lesotho
About Us
We are looking for a skilled and motivated Chef to join our team in Maseru. The Chef will be responsible for leading the kitchen team, overseeing meal preparation, and ensuring that all food served meets the required nutritional, safety, and hygiene standards, especially for patients with special dietary needs.
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
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.
Duties & Responsibilities
- Oversee all aspects of purchasing, food preparation, and presentation
- Ensure food preparation standards are adhered to
- Deputize in the Catering Manager’s absence if necessary
- Promote professional growth and development of the culinary team
- Ensure staff are familiar with daily requirements
- Provide and receive culinary direction effectively
- Run kitchen operations and contribute to broader business goals
- Ensure stock availability in correct quality and quantity
- Produce imaginative and upmarket menus that meet customer and VIP preferences
- Organize food preparation and production to meet business demands
- Enforce hygiene and food safety regulations
- Manage food budgets and meet targets for spend, profit, and expenses
- Report and follow up on maintenance issues
- Ensure smooth communication between kitchen and service areas
- Check each dish for quality, quantity, presentation, and temperature
- Attend seminars and training courses as directed
- Stay updated on food trends and best practices
Skills and Competencies
- Plan, supervise, and prepare meals according to dietary guidelines and recipes
- Oversee preparation of special diets (e.g. diabetic, renal, soft-texture, low-sodium)
- Ensure timely meal service aligned with hospital schedules
- Supervise cooks, food service staff, and kitchen assistants
- Maintain high standards of food safety and hygiene
- Conduct regular kitchen inspections
- Train staff on food preparation and safety standards
- Manage inventory, ordering, and food waste
- Monitor food quality and adjust processes as needed
- Collaborate with dietitians or healthcare staff on patient meal plans
- Report equipment issues
- Contribute to nutritious and appealing menu development
Qualifications
- Matric
- Diploma or Certificate in Culinary Arts or Professional Cookery
- Minimum 3–5 years experience as a Chef, preferably in a hospital or healthcare environment