Job Description

Role Summary

We're seeking a highly skilled Production Chef to oversee and execute all aspects of food production in a high-volume commissary environment. This is a non-customer-facing role focused on the efficient preparation, packaging, and dispatch of ready-to-use meals, chopped vegetables, fruit, sauces and other prepared components supplied to restaurants, hotels, hospitals and schools.

The ideal candidate will have strong operational discipline, exceptional attention to detail and a solid understanding of food costing, yield management and production flow.
You'll be responsible for maintaining consistent quality and food safety standards while ensuring that output targets and cost controls are met daily.

Key Responsibilities

Plan, organise, and oversee daily food production schedules to meet client orders and delivery timelines. Supervise a production team of chefs, prep cooks and general assistants, ensuring all tasks are completed accurately, efficiently and safely. Implement and manage production sheets, prep lists, yield reports and batch cooking logs. Calculate and monitor recipe costs, portion yields and daily production variances using Excel and standardised costing sheets. Enforce HACCP, food safety and hygiene protocols across all prep and packaging areas. Ensure correct labelling, dating, portioning and storage of all items in compliance with cold-chain requirements. Control wastage through proper yield tracking and raw material rotation. Train and mentor production staff in efficient knife work, portioning accuracy and equipment safety. Coordinate with procurement and dispatch teams to manage ingredient ordering and timely delivery schedules. Conduct regular stock takes, verify delivery quantities, and report discrepancies. Maintain high standards of kitchen cleanliness and equipment maintenance throughout shifts.

Required Skills & Experience

Minimum 5 years' experience in a production kitchen, central kitchen, or large-scale catering environment. Strong Excel proficiency -- must be able to build and manage costing sheets, yield trackers, and batch production logs independently. Proven track record in food costing, yield analysis, and labour cost management. Excellent leadership and communication skills -- able to motivate and manage a diverse production team under pressure. Deep understanding of bulk cooking, portion control, and packaging systems. Strong grasp of HACCP, food safety, and hygiene best practices. Comfortable starting early and managing shift-based operations.

Qualifications

Professional cookery or culinary arts qualification (minimum NQF Level 4 or equivalent). Food Safety / HACCP certification (advantageous). Proven Excel or data management training/certification (advantageous).

Working Conditions

Early start: 4:00 am - 2:00 pm, Monday to Saturday. Fast-paced production environment requiring focus and stamina. Hands-on leadership role, must be present on the floor during production hours. Based in Maitland, Cape Town, own transport essential due to early start times.

Reporting Structure

Reports directly to the Head of Operations and works closely with the Procurement, Dispatch and Finance teams to ensure alignment on costs, stock levels and output.

Key Performance Indicators (KPIs)

Adherence to daily production targets and delivery deadlines. Food cost percentage and yield accuracy within company targets. Team productivity and attendance. Compliance with HACCP and hygiene audits. Wastage reduction and accurate cost reporting.
Job Types: Full-time, Permanent

Education:

Diploma (Preferred)
Experience:

similar: 5 years (Required)
Language:

fluent english (Required)
License/Certification:

code drivers license (Required)
Work Location: In person