Job Description

Closing Date 2025/07/21
Reference Number SAA250714-1
Job Title Production Head Chef Airchefs
Division Airchefs
Business Unit N/A
Job Type Permanent
Location - Country South Africa
Location - Province Gauteng
Location - Town / City Kempton Park
Job Purpose
The Head Chef plays a key role in overseeing the culinary operations and managing the production of food for our clients and ensure that production standards are aligned throughout the different catering units of the company.
Plans, coordinates, facilitates and manages the food production processes in collaboration with various departments throughout the manufacturing value chain. Ensures optimal resources and materials are available to support the production processes and deployed to extract maximum value while minimising wastage. Ensures that the production processes are carried out in full compliance of high international food safety and quality standards on a consistent basis.
Manages the corporate canteens productivity, ensuring that costs are maintained low and enhance profitability without compromising the product quality while driving sales volumes.
Principal Accountabilities

• Ensure that the production team is trained and workshopped on all menu designs, cooking processes, plating, etc. to ensure the quality of menu items is adhered to and maintained at all times
• Oversee and manage the entire food production value chain (Cold, Halaal /Special Meals, Bakery, Butchery and Hot kitchen to ensure food is prepared according to menu specifications, appropriate cooking methods and Food Safety Standards to ensure optimal food availability according to flight schedules and customer requirements (All cuisines)
• Ensure that HACCP and other Food Safety standards are adhered to at all times, take a lead in ensuring the Critical Control Points (CCP) are timeously recorded and take proactive corrective actions where there are deviations
• Work closely with R&D and procurement for new product development recipes and new product development to ensure conversion and feasibility of mass production
• Keep abreast of the latest trends of cooking methodologies and equipment to enhance productivity and efficiency
• Conduct research on latest trends of cooking methodologies and equipment
• Continuously evaluate the quality of products in the production value chain (raw materials to final product) to ensure menu specifications, recipes and quality standards are according to client specification
• Conducts and analyses meal tasting reports and implements effective improvement processes with Sous Chefs and production teams
• Participate in food safety audits and provide feedback on any production related non-conformances or findings
• Supports the full production value activities in line with client specifications, box times and world class food safety Standards while applying and implementing innovative production processes to ensure high production yields and business profitability
• Plan and coordinate the optimal availability of raw materials in collaboration with the stores departments to fulfill customer requirements, meal specifications, menu specifications, flight schedules and passenger (pax) figures for all the catering units
• Ensures that orders for raw materials are placed and delivered timeously in order to keep the production schedules on track and maintain high quality standard of meals
• Participate in menu design in collaboration with the Commercial department and Research & Development Chef and implement approved menu specifications in line with customer requirements
• Coordinates all SAP production planning activities to ensure that the set food costs are managed and the Cost of Goods Sold (COGS) is maintained within the set strategic parameters
• Monitors all required SAP functions - stock reservation, confirmation of production orders and stock take
• Continuously evaluate the quality of products in the production value chain (raw materials to final products) to ensure menu specifications, recipes and quality standards are according to client specifications
• Ensures the implementation and maintenance of food safety management systems/protocols to ensure adherence to legislative requirements and sound food preparation practices
• Ensure that HACCP and other food safety standards are adhered to at all times, take a lead in ensuring the Critical Control Points (CCP) are timeously recorded and take proactive corrective actions where there are deviations
• Participate in food safety audits and provide feedback on non-conformances from time to time
• Develop and manage the production departmental budget, ensuring cost-effective resource allocation and adherence to financial targets
• Control expenditure according to budget & efficient cash flow management
• Identify & implement cost containment initiatives in order to maximise the benefits realisation business initiatives (where substantiated and where it does not have a negative impact on the long-term sustainability of the organisation)
• Facilitate and evaluate the compilation of Capex investment in Production facilities to ensure validity and adherence to organisational ROI principles identify opportunities to optimize resources and reduce expenses
• Manage relationships with external contractors and vendors, ensuring quality service and competitive pricing
• Source and negotiate contracts for equipment and services
• Ensure all production activities are conducted in accordance with relevant international safety standards, health & safety regulations and compliance standards
• Ensure the effective implementation and monitoring of SHEQ and HACCP related programs in all regions

Qualifications & Experience

• Diploma or Degree in Culinary Arts, Food Production, or Professional Cookery
• Certification in Food Safety & Hygiene (e.g., HACCP Level 3 or equivalent)
• Valid Health & Safety training certificate
• Certification in Allergen Management, ISO 22000, FSSC Version 6 will be an advantage
• Leadership or management training certificate will be an advantage
• Minimum five (5) years' experience in a Mass Production Environment
• Minimum five (5) years as a Sous Chef or 3 years as a Head Chef
• Minimum 3 years in airline catering
• Food Safety Management experience
• SAP experience

Knowledge and Skills

• Excellent organizational skills to ensure the smooth running of the kitchen
• In-depth knowledge of all the sections in a kitchen to efficiently manage operations
• Strong leadership skills to effectively manage and motivate a kitchen team
• Able to do strategic planning and show continuous improvement in productivity
• Solid financial acumen, including the ability to manage a budget
• Creativity and superior culinary skills to create exceptional dishes for diversity of menus
• Knowledge of SHEQ regulations and legislative requirements
• Knowledge of food safety management systems
• Good understanding of Industrial Relations
• Proficient in Microsoft Office applications (Word, Excel, Power Point and Outlook)
• Business acumen to make sound decisions regarding things like menu prices and kitchen processes
• Ability to constantly perform well in a high-pressure and fast-paced environment
• Excellent communication (verbal and written)
• Strong analytical problem-solving skills
• High attention to details
• Strong reporting skills

Attributes

• Emotional Intelligence
• Problem solving skills
• Achievement orientation
• Customer Service orientation
• Teamwork and cooperation
• Creativity and resourcefulness

Additional Information
Air Chefs SOC Ltd is a premium food solutions company with over 40 years of experience. A wholly owned subsidiary of South African Airways, we are uniquely positioned to deliver exceptional food and hospitality services across air, corporate , and event sectors. With three strategically located operational units in Johannesburg, Cape Town, and Durban , we have the capacity to produce over 50000 meals daily, serving domestic and international airlines, airport lounges, events, and corporate canteens.