Baker - Mpumalanga (Ll)

Tsebo Solutions Group is hiring for the Baker - Mpumalanga (Ll) role in Witbank, Mpumalanga. The role closes on 8 May 2026. Applicants should review the requirements and apply through the official vacancy page.

Minimum Requirements

• Organizing and leadership skills
• Willingness to replenish professional knowledge
• In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition
• Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)
• • Minimum Matric
• • A minimum of 2 years of Experience d and passionate Baker to join our team. Your expertise in preparing a variety of mouthwatering desserts and pastries, combined with your creative flair in developing unique tastes and recipes, will be essential in delighting our customers.
• 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 , 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.
• Skills and Competencies Organizing and leadership skills
• Proven Duties & Responsibilities •To ensure that all stocks are kept under optimum conditions.
• • To ensure that all mise-en-place is always freshly prepared and on time.
• • To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
• • To ensure that all dishes reach the hot plate correctly garnished the correct portion and size, presented on the prescribed serving dish in the prescribed manner.
• • To ensure that his section is being kept clean and tidy at all times.
• • To ensure that junior cooks and trainees receive the right training and optimum guidance.
• • To ensure that any anticipated shortages are communicated promptly to the sous chef or head chef.
• • To ensure that no horseplay is allowed in his section and that all staff under his control are treated fairly and with courtesy.
• • To deputise in the sous chef's absence and take charge of the kitchen when directed to do so.
• • To attend training courses and seminars as and when required.
• • To strive to study management subjects in preparation for future advancement
• • All aspects of Purchasing, Food preparation & Presentation
• • Menu design, Planning & implementation
• • Extraordinary Cooking Skills /Creativity and new ideas required/Chefs tables, cooking demos
• • Ensure that all equipment/stock/uniforms under his control are managed and kept secure
• • Human Resources management /efficiently manage a team of staff
• • Monitor and manage a cost effective production process reflecting best Practices
• • Ensure a consistent Food and Beverage COS in all outlets are maintained and in line with agreed upon Benchmark targets.
• • Monitor and Manage Hygiene standard and status in all kitchens 90 % external audit
• • Maintain & Manage HACCAP standard of Complex /food sample Management
• • Attend & Chair Internal Meetings as well as Client meetings as directed /required
• • Ensure the compliance of Company’s to Health and Safety standards on the complex.
• • Promote and ensure a safe working environment to guests and staff
• • Familiarise yourself and comply to existing procedures to ensure consistency
• • Maintain all Company’s GMP’s & QA documents & Best Practices
• • Monitor and manage a cost effective production process
• • Responsible for Gross Profits on all Food items
• • Controls such as Weekly Stock takes/Stock rotation /par stock levels to be maintained
• • Portion control /Reduce Pilferage/Losses /Batch cooking system in place
• • Ensure a consistent Food and Beverage COS are maintained & Improved
• • Attend Company’s nominated Courses for personal development and growth
• • May be required to assist with any other duties that may be outside scope of responsibility
• d and passionate Baker to join our team. Your expertise in preparing a variety of mouthwatering desserts and pastries, combined with your creative flair in developing unique tastes and recipes, will be essential in delighting our customers.

Responsibilities

• •To ensure that all stocks are kept under optimum conditions. • To ensure that all mise-en-place is always freshly prepared and on time. • To ensure that all dishes are being prepared to the correct recipe and to the correct quantity. • To ensure that all dishes reach the hot plate correctly garnished the correct portion and size, presented on the prescribed serving dish in the prescribed manner. • To ensure that his section is being kept clean and tidy at all times. • To ensure that junior cooks and trainees receive the right training and optimum guidance. • To ensure that any anticipated shortages are communicated promptly to the sous chef or head chef. • To ensure that no horseplay is allowed in his section and that all staff under his control are treated fairly and with courtesy. • To deputise in the sous chef's absence and take charge of the kitchen when directed to do so. • To attend training courses and seminars as and when required. • To strive to study management subjects in preparation for future advancement • All aspects of Purchasing, Food preparation & Presentation • Menu design, Planning & implementation • Extraordinary Cooking Skills /Creativity and new ideas required/Chefs tables, cooking demos • Ensure that all equipment/stock/uniforms under his control are managed and kept secure • Human Resources management /efficiently manage a team of staff • Monitor and manage a cost effective production process reflecting best Practices • Ensure a consistent Food and Beverage COS in all outlets are maintained and in line with agreed upon Benchmark targets. • Monitor and Manage Hygiene standard and status in all kitchens 90 % external audit • Maintain & Manage HACCAP standard of Complex /food sample Management • Attend & Chair Internal Meetings as well as Client meetings as directed /required • Ensure the compliance of Company’s to Health and Safety standards on the complex. • Promote and ensure a safe working environment to guests and staff • Familiarise yourself and comply to existing procedures to ensure consistency • Maintain all Company’s GMP’s & QA documents & Best Practices • Monitor and manage a cost effective production process • Responsible for Gross Profits on all Food items • Controls such as Weekly Stock takes/Stock rotation /par stock levels to be maintained • Portion control /Reduce Pilferage/Losses /Batch cooking system in place • Ensure a consistent Food and Beverage COS are maintained & Improved • Attend Company’s nominated Courses for personal development and growth • May be required to assist with any other duties that may be outside scope of responsibility
• •To ensure that all stocks are kept under optimum conditions.
• • To ensure that all mise-en-place is always freshly prepared and on time.
• • To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
• • To ensure that all dishes reach the hot plate correctly garnished the correct portion and size, presented on the prescribed serving dish in the prescribed manner.
• • To ensure that his section is being kept clean and tidy at all times.
• • To ensure that junior cooks and trainees receive the right training and optimum guidance.
• • To ensure that any anticipated shortages are communicated promptly to the sous chef or head chef.
• • To ensure that no horseplay is allowed in his section and that all staff under his control are treated fairly and with courtesy.
• • To deputise in the sous chef's absence and take charge of the kitchen when directed to do so.
• • To attend training courses and seminars as and when required.
• • To strive to study management subjects in preparation for future advancement
• • All aspects of Purchasing, Food preparation & Presentation
• • Menu design, Planning & implementation
• • Extraordinary Cooking Skills /Creativity and new ideas required/Chefs tables, cooking demos
• • Ensure that all equipment/stock/uniforms under his control are managed and kept secure
• • Human Resources management /efficiently manage a team of staff
• • Monitor and manage a cost effective production process reflecting best Practices
• • Ensure a consistent Food and Beverage COS in all outlets are maintained and in line with agreed upon Benchmark targets.
• • Monitor and Manage Hygiene standard and status in all kitchens 90 % external audit
• • Maintain & Manage HACCAP standard of Complex /food sample Management
• • Attend & Chair Internal Meetings as well as Client meetings as directed /required
• • Ensure the compliance of Company’s to Health and Safety standards on the complex.
• • Promote and ensure a safe working environment to guests and staff
• • Familiarise yourself and comply to existing procedures to ensure consistency
• • Maintain all Company’s GMP’s & QA documents & Best Practices
• • Monitor and manage a cost effective production process
• • Responsible for Gross Profits on all Food items
• • Controls such as Weekly Stock takes/Stock rotation /par stock levels to be maintained
• • Portion control /Reduce Pilferage/Losses /Batch cooking system in place
• • Ensure a consistent Food and Beverage COS are maintained & Improved
• • Attend Company’s nominated Courses for personal development and growth
• • May be required to assist with any other duties that may be outside scope of responsibility