Chef/Production Manager

Capsicum Culinary Studio; Cape Town; On-site; ZAR 280,000 - 340,000; Full time

Job summary

Feedem in South Africa seeks a Chef / Production Manager to oversee day-to-day food production and kitchen operations. You will work with the Catering Manager to promote the company culture and quality standards across multiple sites.

Established in 1975, Feedem is a large contract catering company with a national footprint, ensuring safe, consistent, and cost-aware culinary outputs for diverse client needs.

Qualifications

• 2+ years experience in kitchen preparation and cooking.
• Tertiary qualification in the food industry.
• Driver's license and access to a vehicle.

Responsibilities

• 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

Skills

Managerial experience

Menu planning

Problem solving

Interpersonal communication

Flexibility with hours

Client service oriented

Business management principles

Excellent chef skills

Driver's license

Dietary knowledge

Education

Relevant tertiary qualification in food industry

Job description

The Chef / Production Manager is responsible for overseeing the day-to-day food production and kitchen operations. The role combines culinary expertise with production management, ensuring that food is prepared efficiently, consistently, safely, and to the required quality standards.
Job Advert Summary We are recruiting for a Chef / production manager to overseeing and supervising production of food for our organisation. Works closely with Catering Manager to promote the company’s 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 Requirements Skills and Competencies

• Managerial experience, overseeing a team of at least 10 staff and more
• Menu planning
• Strong judgement and problem solving skills
• Strong interpersonal and communicative skills (verbal and written)
• Flexibility with regards to working hours
• Client service orientated
• Business management principles
• Excellent food/Chef skills and background
• Drivers license and vehicle
• Experience working with different diets

Qualifications

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

Duties and Responsibilities

• 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