Job Description

Job Purpose

To supervise the kitchen operations and mass food preparation and production. The role drives operational efficiency, team performance and ensures:


Consistent delivery of safe and high-quality meals across all the channels Adherence to customers' menu specifications Implementation of food safety standards Adherence to production timelines

The Sous Chef roles supervises the culinary staff, ensures food quality and safety, managing stock levels and contributes to the creation and execution of menus that meet customers' standards and specifications

Principal Accountabilities

Team Supervision and Leadership

Leads and supervises a team of chefs and kitchen assistants Reviews team performance, addresses gaps, initiates corrective actions and drives improvements Sets and monitors performance targets in alignment with production targets Develops and implements effective shift schedules and supervises resources effectively Compiles and submits daily, weekly and monthly productivity reports (such as wastage, absenteeism, deviations, job cards, etc)

Operational Execution

Confirms menus and functions for the day to determine ingredients according to menu specifications and plan for staffing requirements Delegates tasks effectively and manages the workflow across the production kitchen Trains and mentors employees on compliance, food safety and correct handling procedures Plans, supervises and executes the daily food production for customers' across the different channels Supervises the delivery of meals in accordance with approved recipes, portion sizes and presentation standards and requirements Implements effective production control in line with daily flight schedules and planning forecasts Maintains accurate and adequate stock levels of all required ingredients and coordinates with Procurement timeously to avoid shortage 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 profitabilityMonitors raw product yields regularly to ensure maximum product output according to raw material specifications and service level agreements with suppliers Places stock orders on time using system-generated data Interprets recipes to support bulk production in accordance with approved specifications Leads daily tastings and compliance checks on portioning, plating and presentation Ensures that all extras are signed off and handed over correctly to the uplift team Implements effective stock rotation / stock management, stock takes and system requirements such as stock reservations, stock reconciliations and product confirmations Creates job cards and ensures that outputs align with recipe specifications and quality standards

Communication and Coordination

Supports the Research and Development department in identifying continuous developments and introduce new menus, recipes and food presentation


Liaises with Quality Control and Stores to manage expiry dates and ingredient usage Reports deviations in line with approved procedures and ensures resolution thereof Conducts investigations into customer complaints received and responds promptly to customer queries and complaints

Quality Assurance and Safety Compliance

Completes and submits all CCP documentation to Quality Assurance at the end of each shift Monitors adherence to SHEQ systems and policies Monitors and ensures full compliance with operational, safety, hygiene and security procedures Enforces the use of hygiene practices and protective gear at all times Participates in internal and external food safety audits and provides feedback on non-conformances Conducts investigations into all safety incidents and ensures that all incidents are reported, documented and addressed in accordance with Air Chefs' protocols Identifies and monitors operational risks, including environmental hazards Identifies opportunities to minimise production risks and recommends improvements Implements "clean as-you-go" principles and procedures in line with applicable food safety requirements

Qualifications & Experience

+ 5 years' practical experience in a kitchen / catering / high volume food production environment + 2 years' experience as a Chef De Partie
+ Experience in food safety management In-depth knowledge of mass food production operations
+ Food Safety and Hygiene Certification - HACCP level 1 or equivalent
+ Local and / or international cuisine and dietary regulations
+ Food safety hazard analysis and critical control points (HACCP) and catering industry standards and systems
+ Occupational health and safety / SHEQ
+ Stock management
+ Recipe management and kitchen systems
+ Culinary creativity and menu innovation expertise
+ Financial management

Knowledge and Skills

Team Leader Supervision Interpersonal and communication Time Management Organisational and planning skills Problem solving Client engagement skills MS Office / computer literacy Basic office administration

Attributes

High attention to detail Passionate and creative with a hands-on approach to kitchen innovation Adaptable and able to thrive in a fast pased enviroment Collaborative team player Punctual and reliable

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 50 000 meals daily, serving domestic and international

airlines, airport lounges, events, and corporate canteens.