Job Description

Closing Date 2025/06/22
Reference Number FDM250523-3
Job Title Chef
Job Type Permanent
Business Unit Feedem Catering
Division Retirement
Department Operations Catering
Job Grade Semi Skilled
Number of Positions 1
Location - Town / City Somerset West
Location - Province Western Cape
Location - Country South Africa
Minimum Education Level Diploma | Advanced Certificate
Job Category Food Service
Job Advert SummaryWe are recruiting for a Chef to overseeing and supervising production of food for our organisation. Works closely with executive chef to promote the companyxe2x80x99s culture, mission and philosophy.Established in 1975, Feedem is a large contract catering company in South Africa which manages in excess of 300 sites and employs more than 5 000 people ranging from dieticians, chefs and human capital specialists to hygiene experts.We provide a wide range of catering and associated services to clients in all industries. We customise our catering and services according to their needs. Our services are offered with confidence as everything we do is underpinned by an ethical code and full compliance with all the relevant industry standards and regulations.We have a country-wide footprint with our head office in Johannesburg, and regional offices in Cape Town, Durban, George, Worcester, Port Elizabeth, Rustenburg, Kimberley and Bloemfontein.
Minimum RequirementsSkills and Competencies

• Must be able to communicate clearly with managers and kitchen bridgade
• Strong judgement and problem solving skills
• Excellent people skills
• Strong interpersonal and communicative skills (verbal and written)
• Flexibility with regards to working hours
• Attention to detail
• Client service orientated
• Business management principles
• Fully computer literate
• Excellent food/Chef skills and background

• Relevant tertiary qualification and/or equivalent in the food industry
• Minimum matric
• Minimum of 2 years of experience in kitchen preparation and cooking.

• Analyse recipes to assign prices to menu items, based on food and overhead costs.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quantity and quality of received products.
• Demonstrate new cooking techniques and equipment to staff.
• Determine how food should be presented, and create decorative food displays.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Plan, direct, and supervise the food preparation and cooking activities of multiple units
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• May be required to assist with any other duties that may be outside scope of responsibility
• Hands on involvement with the focus of improving the cooking and overall standards of meals served
• Ability to carry out on the job training with cooks for the unit
• Introduction of new trends in the industry that will uplift the standards and reduce cost of sales without affecting quality