SUMMARY:
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POSITION INFO:
Job Summary
We are seeking a highly skilled and passionate Savoury Chef to join our culinary team in Cape Town. The successful candidate will be responsible for preparing and presenting a wide range of high-quality savoury products, meals, and menu items while maintaining exceptional standards of food quality, consistency, hygiene, and kitchen efficiency. The ideal candidate will possess strong culinary expertise, creativity, and the ability to work effectively in a fast-paced production or restaurant environment.
Key Responsibilities Food Preparation & Production
- Prepare and cook a variety of savoury dishes including breakfasts, lunches, dinners, hot meals, snacks, pies, quiches, sandwiches, wraps, pastries, and specialty menu items.
- Ensure all food is prepared according to recipes, specifications, and presentation standards.
- Maintain consistency in flavour, quality, and portion control.
- Produce daily menu items within required production schedules.
- Assist with menu development and seasonal offerings.
Kitchen Operations
- Organise and manage workstation preparation and mise en place.
- Ensure smooth daily kitchen operations and efficient workflow.
- Monitor food preparation times and service delivery.
- Maintain kitchen equipment and report maintenance requirements.
- Assist in coordinating production planning and scheduling.
Quality Control & Food Safety
- Ensure all products meet company quality standards.
- Maintain compliance with food safety, hygiene, and sanitation regulations.
- Follow HACCP procedures and food handling best practices.
- Ensure proper storage, labelling, stock rotation, and temperature control.
- Maintain a clean and organised kitchen environment at all times.
Inventory & Cost Management
- Monitor ingredient usage and minimise food wastage.
- Assist with stock ordering and inventory management.
- Conduct stock counts and assist with inventory reconciliation.
- Ensure efficient use of ingredients while maintaining product quality.
- Support food cost management initiatives.
Team Collaboration
- Work closely with chefs, bakers, kitchen assistants, and front-of-house staff.
- Support training and mentoring of junior kitchen team members.
- Maintain effective communication within the kitchen team.
- Contribute to a positive and professional working environment.
Minimum Requirements
- Grade 12 (Matric).
- Professional Culinary Qualification advantageous.
- Minimum 3–5 years' experience as a Savoury Chef, Hot Kitchen Chef, Production Chef, or similar role.
- Experience within restaurants, catering companies, hotels, bakeries, cafés, or food production environments.
- Strong knowledge of food preparation techniques and kitchen operations.
- Ability to work shifts, weekends, and public holidays when required.
Essential Skills & Competencies
- Strong savoury food preparation and cooking skills.
- Knowledge of hot kitchen operations and batch cooking.
- Menu planning and recipe execution.
- Food presentation and quality control.
- Inventory and stock management.
- Excellent organisational and time management skills.
- Ability to multitask and perform under pressure.
- Strong attention to detail.
- Effective communication and teamwork abilities.
- Passion for culinary excellence and innovation.
Preferred Experience
- High-volume food production experience.
- Experience producing savoury pastries, pies, quiches, and ready-to-eat meals.
- Restaurant, deli, café, or catering experience.
- Supervisory or team leadership experience.
- Experience with menu costing and production planning.
Key Performance Indicators (KPIs)
- Food quality and consistency.
- Production efficiency and output.
- Food cost and wastage control.
- Hygiene and food safety compliance.
- Customer satisfaction and product feedback.
- Timely completion of production schedules.
- Teamwork and operational support.
