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For more than 40 years, the Tsebo Outsourcing Group has provided outsourced services in areas such as catering, cleaning, facilities management, third party procurement and energy to some of South Africa’s best-known companies. Originally known as the Fedics Group, Tsebo has grown far beyond its roots in the food industry to offer a range of solutions for all non-core activities to big businesses and institutions.

Tsebo gives its clients a competitive edge by lowering costs, risks and complexity, while improving quality and convenience to allow its clients to focus on their core businesses. Today Tsebo is the leading pan-African provider in the outsourced services industry, managing more than 4 000 client locations in 12 African countries, in every market sector and industry.

Tsebo doesn’t just build a foundation on which to grow its business. It is also a responsible, ethical organisation that cares about its staff and the community in which it operates. For more than four decades, Tsebo has been committed to empowering people through a number of programmes aimed at creating jobs and bettering the lives of the less-fortunate.

Its job-creation record is nothing short of impressive. Tsebo’s growth has seen it employ 10 000 staff over the past five years, bringing its total staff contingent to more than 20 000. More than a third of the staff are under 25 years of age, highlighting the company’s commitment to making a difference to South Africa’s youth unemployment issue.

Tsebo’s training and development programmes play a vital role at the organisation, with the company training more than 16 000 people in basic skills over the past year. Many of these people are then employed by the group. This not only gives them equitable and stable employment, but also provides the opportunity in many cases to participate in management programmes and leadership development. Through a strategic partnership with the Gordon Institute of Business Science, Tsebo supports every group manager through the postgraduate management qualification.

The group is also making a difference amongst the . When Tsebo celebrated its 40th anniversary two years ago, it committed itself to employing more disabled people. In 2011, it launched the Disabled Development Programme,

where 40 candidates underwent an eight-month customised skills programme that gave them a formally recognised NQF qualification in culinary skills. These people were then employed to work with the group. Tsebo also implemented a training programme for able-bodied colleagues on how to work with their disabled peers.

Tsebo is also fully aware of the impact that HIV/AIDS can have on a company’s productivity. In 2004, Fedics, its flagship catering division, became the first South African company to specifically create and offer nutritionally-enhanced menus and food that is designed to boost the immune systems of people living with the disease. The company was recognised for this innovative approach to the treatment of HIV/AIDS through a commendation from the Global Business Coalition on HIV and AIDS.

According to Tsebo CEO Clive Smith, an organisation will thrive if its heart is in the right place. “We live in a world full of challenges, and we as an organisation need to play our part to ensure that even a small portion of our efforts go towards a good cause for the betterment of this country, and its people.”


Institute for Hospitality – Setting a Tone for Excellence
With over two decades of experience in training prospective candidates within the hospitality industry, Fedics Food Services’ Institute for Hospitality Standards has raised the bar.

Training and preparation have always held sway as vitally important contributing factors towards the success of the hospitality industry at large. Without them, the sector would lack the strong foundation that allows it to cater to millions of guests and attendees every day.

In an environment with so much room for variation, regulated and consistent tuition truly sets the tone for success. Equipping prospective hospitality professionals with the requisite skills to meet the standards associated with this vocation is a weighty responsibility.

Fedics Food Services’ Institute for Hospitality Studies is an industry player that fully appreciates the significance of education within this industry. Established over two decades ago as a training centre in Rosebank, the organisation took on its formal moniker in 1994 and has moved premises on several occasions in the past, before resettling in central Johannesburg in 2005.

In that time, the Institute for Hospitality Studies (IHS) has developed a strong reputation for training candidates that exceed expectation. The organisation is also registered with CATSSETA (the Cultural, Arts, Tourism, Hospitality, Sports, Education and Training Authority) and complies with the expectations outlined in the South African Skills Development Act of 1998.

IHS is unique in the respect that it aims to equip students with the full compliment of skills required to nurture success in this sector.

This includes the provision of soft basic skills training, which are aimed at offering newcomers and non-management employees an insight into hygiene, customer care and rudimentary business principles. Delegates demonstrating a low literacy level are also accommodated and tuition is available in a variety of native African dialects.

Significantly, IHS also offers candidates an opportunity to

develop computer skills. Although some might perceive this as somewhat distant from the core of the hospitality industry, a knowledge and appreciation for technical platforms is often an essential element in daily working life.

As such, these courses aim to equip all employees working with computer systems with the skills required to operate the software correctly.

The Institute for Hospitality Studies’ Management Development Training programme is yet another area in which it differentiates itself from the competition.

These courses are designed with managers and supervisors in mind and aim to equip candidates with the necessary skills required to lead teams of employees, perform essential functions and share their knowledge via on the job training.

This is complimented by Tsebo Outsourcing Group’s (Fedics’ holding company) management development programme, which aims to identify promising individuals within the Tsebo corporate family for skills development.

Launched nationally in 2005, this platform has prepared a significant volume of talented employees to take the next step in their professional journey. Significantly, 95 percent of attendees are female and 100 percent stem from previously disadvantaged ethnicities.

In many ways, IHS has set the bar for hospitality training in South Africa. By incorporating complimentary skillsets into its tuition programmes, the institute has effectively supported the advancement of an industry at large.

Profile on Chef Chinua Chikala – National Food Trainer for Fedics Site Services

It goes without saying that Chef Chinua Chikala loves food. But his personal passion lies in training young chefs who’d like to forge successful careers in the food industry.

That’s why his eyes light up when he talks about a programme being run by his employer, Fedics, that trains unemployed individuals for a national certificate in cooking. The initiative not only boosts the current skills pool in the

South African catering industry, but also gives people real skills that will assist them to find permanent employment.

Better known as Chi Chi, Chikala is a trainer for Fedics Food Services (a subsidiary of Tsebo Outsourcing Group) at the company’s Institute for Hospitality Studies in Rosebank. He’s currently training Health Wise Chefs – the cooks who work in hospital kitchens - to qualify for their national certificates. In the past six months alone, he’s seen 30 of his pupils qualify as professional cooks.

“Fedics and Tsebo gave me the opportunity to share my knowledge with others so that they may develop themselves. This is what inspires me,” said Chi Chi.

Chi Chi’s career began with a national certificate in Food and Beverage at the Tshwane University of Technology – but his love for cooking had been sparked years before, when he travelled the world with his family, finding an abiding love for food in countries like Portugal and Greece.

After his graduation, he stayed on at TUT as an Assistant Junior Lecturer, and also worked in the Department of Food and Hospitality Management as a Store Manager. But he wanted to pursue his passion for cooking more actively, and joined the Tafara Restaurant at Gallagher Estate as an executive chef.

Before joining Fedics, Chi Chi worked at the South African Chefs Association as a Chef Skills Lecturer. This gave him the ideal grounding for his current role at the Institute for Hospitality Studies, which prepares chefs for their national certificate in cooking – a qualification which is accredited by CATSSETA (the Cultural, Arts, Tourism, Hospitality, Sports, Education and Training Authority) and complies with the South African Skills Development Act of 1998.

When he’s not teaching other people to cook, Chi Chi spends time with his family. At Christmas, he enjoys sticking to tradition - which means preparing old-fashioned ginger beer and baking scones with his mom. There’s something to be said for comfort food, after all.

Chi Chi graduated with a National Certificate from the Tshwane University. He also has a Diploma in Food Preparation & Cooking from the City & Guilds of London Institute and a professional Chef Diploma from the Capsicum Culinary Studio.


Passionate Keiron Reynolds is a South African Culinary Champion and Corporate Head Chef!

Keiron Reynolds is the head chef for Fedics Catering at ABSA Capital. He is also a culinary champion having competed for his country as the Captain of the junior team at the 2012 Culinary Olympics in Germany. Keiron joined the South African Culinary team in 2009.

Fedics Catering is a subsidiary of Tsebo Outsourcing Group and for over 40 years, it has been able to provide catering solutions to all segments across the country.

From a very young age, putting food on a plate has always ignited excitement in Keiron. Growing up he was very shy so creating food was a way of expressing himself.

Keiron’s career began at the Michelangelo Hotel under the guidance of Andrew Atkinson, an ex-member of the South African National Culinary Squad and judge on MasterChef South Africa. He joined the hotel following a two year course in professional cookery at the HTA School of Culinary Arts.

Following his experience at the Michelangelo, Keiron joined Headline Leisure Management as a sous chef at the Johannesburg Theatre Complex and shortly thereafter, joined By Word of Mouth Catering as Function Chef and Saucier.
Keiron’s career at Fedics Catering began in 19 March 2012 where he worked as a sous chef at Old Mutual in Sandton. He is now based at ABSA Capital and heads up a team of 17 staff, creating recipes and delivering delicious food for over 1 000 ABSA Capital employees.

His title as head chef involves the creation and innovation of new recipes and ensuring his team are delivering fresh meals on a daily basis. Talking about his career at Fedics Catering Keiron said, “I love working for a company whose mission is to empower companies by keeping them nourished, healthy and excited with great food every

day. I enjoy preparing food based on this ethos and when I am prepping meals at ABSA Capital, I alwaysensure that I deliver on our company’s promise. Secretly, I love watching people as they take their first bite; theexpression on their face always tells me that my

team and I are delivering food that people enjoy.”

When it comes to his family, Keiron enjoys spending time together, especially over Christmas. It’s a quiet time for his family and every year he prepares a special Christmas pudding which is made from a recipe that his grandmother shared when he was a young boy.

Christmas Paprika chicken

• 2 kg Chicken breasts
• 80 ml Paprika
• 200 ml Flour
• 18ml Butter
• 60ml oil
• 50ml Brandy
• 50ml Flour
• 500ml Chicken stock
• 500ml Sour cream
• 8tsp English mustard
• 5tsp Sugar

1.Dip the chicken into the paprika and half of the flour and fry in the butter and oil to brown
2.Once brown remove the chicken from the pan
3.Deglaze the pan with the brandy
4.Add the flour, chicken stock, sour cream, mustard and sugar
5.Place the chicken in a roasting dish
6.Pour the sauce over the chicken and bake at 180ºC for 20 min

BBQ Sauce

• 45ml Oil
• 375g onions
• 3 Garlic cloves
• 1500ml chutney
• 1500ml Tomato sauce
• 450ml Coca cola
• 300ml Worcester sauce
• 200ml Brandy

1. Chop onions and garlic
2. Saute in oil
3. Once soft add the brandy and flame

4. Let that reduce
5. Add all the sauces and reduce
6. Add coca cola last
7. Season to taste

Roast Pork Fillet

• 1 Pork Fillet
• 3 tsp Mustard Seed
• 2 tsp Coriander Seed
• 1 tsp Fennel seed
• 2 tsp Paprika
• 75g Whole grain mustard
• 100g Honey
• 250g Olive Oil
• 10g Chives
• Seasoning

1. Preheat your oven to 180 degrees
2. Seal the whole pork fillet in a hot pan and place in a roasting dish
3. With a pestle and mortar, crush the coriander seed, fennel seed, mustard seed and paprika
4. Add the whole grain mustard and honey and blend together
5. Add the olive oil and continue to mix, to make the marinade
6. Finely chop the chives and add to the marinade mixture
7. Season to taste
8. Cover the Pork Fillet with the marinade and roast for 25 – 35 minutes depending on the thickness of the fillet


• 265 g Butter
• 420g Chocolate Dark
• 70g Cocoa powder
• 635g Castor sugar
• 167g Nuts mixed
• 210g Flour
• 11 Eggs

1. Melt butter and chocolate together
2. Add the eggs to the chocolate
3. Mix all the dry ingredients together
4. Mix all together
5. Bake at 180ºC