Chef de Partie required (Boksburg)

Newrest; Johannesburg; On-site; ZAR 50 000 - 200 000; Full time

Job summary

A leading catering company in Johannesburg is seeking a skilled kitchen supervisor to ensure high-quality food preparation, guide kitchen staff, and maintain compliance with hygiene and safety standards. The ideal candidate will have a Grade 12 qualification, a Certificate in Patisserie & Food Prep, and strong cooking and monitoring skills. This role requires excellent multitasking and waste control abilities in a fast-paced environment.

Qualifications

• Grade 12 qualification is required.
• Certificate in Patisserie & Food Prep is necessary.
• Minimum 2 years of computer literacy.

Responsibilities

• Ensure quality food preparation as per client specifications.
• Guide and monitor performance during shifts.
• Maintain waste records and minimize food supply wastage.
• Ensure compliance with HACCP procedures for cooking and chilling.
• Prepare monthly forecasts for raw materials.

Skills

Cooking skills

Consistency

Portion control

Multi-tasking

Hygiene control

Education

Grade 12

Certificate in Patisserie & Food Prep

Computer Literacy

Job description

Overview

Publicado el 11 / 11 / 2025

The world’s leading independent airline catering company, with 40,000 employees in 54 countries.

Responsibilities

• Ensure that the utmost care is taken during preparation of food, taking into account taste, quality, garnishing, and presentation as per client specification.
• Guide, assist and monitor the performance of assigned sections during the shift.
• Carry out close supervision and inspection through all the production sections in both processes and staff and report findings thereby ensuring that staff performance meets the production deadline to avoid any delays for the airlines, etc.
• Maintain wastage records and ensure that food preparation is done in an economical manner and establish controls to minimize food and supply.
• Ensure that kitchen equipment is used in a proper and safe manner and evaluate performance of kitchen equipment to ensure continuity of the processes.
• Check daily that all fresh produce received is as per specification, ensure proper stock rotation and place the required store requisitions.
• Coordinate with other departments as necessary in order to complete assigned work.
• Ensure that all cooking and blast chilling (CCP-3 and CCP-4, respectively) records are properly completed on-time as per the HACCP procedure.
• Prepare monthly forecasts for raw materials for the assigned section based on requirements and production schedule.
• Provide professional guidance for all ingredients and foodstuffs to ensure consistent recipe flavor profiles and actively participate in menu presentations.
• Determine how food should be presented, and create decorative food displays.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Adhere and comply to the company’s HACCP Policy’s rules and regulations including, but not limited to personal hygiene, CCP documentation, food storage, hand-washing rules and regulations, glove policy, sickness policy.
• Adhere and comply to the company’s Health & Safety Policy’s rules and regulations.
• Any other reasonable task that may be required by management.

Qualifications

• Grade 12
• Certificate in Patisserie & Food Prep
• Computer Literacy – Minimum 2 Years’
• to Cook well
• Consistency and Portion and Waste Control Monitoring
• Multi-task
• Hygiene Control Competencies
• Ability to follow recipe standards
• Ability to run a kitchen
• Ability to procure correct recipe items