Lead Station Chef & HACCP Guardian

Newrest; Cape Town; On-site; ZAR 150,000 - 190,000; Full time

Job summary

Newrest is seeking a kitchen supervisor in Cape Town to lead assigned sections, ensure high-quality food preparation, and monitor HACCP compliance. You will supervise staff, manage wastage, and coordinate with other departments to meet airline service deadlines.

The role requires attention to recipe standards, proper equipment use, and active participation in menu presentations, with 2 years of relevant experience and a certificate in patisserie and food prep.

Qualifications

• Grade 12 is required or equivalent.
• Certificate in Patisserie & Food Prep is required or preferred.
• Computer literacy is expected for daily tasks.

Responsibilities

• Ensure utmost care during food preparation with attention to taste, quality, garnishing, and presentation as per client specs.
• Guide, assist and monitor performance of assigned sections during the shift.
• Supervise production across all kitchen sections and staff to meet deadlines for airlines.
• Maintain wastage records and minimize food and supply costs.
• Ensure safe and proper use of kitchen equipment and evaluate equipment performance.
• Check fresh produce against specifications and manage stock rotation.
• Coordinate with other departments to complete tasks.
• Complete CCP-3 and CCP-4 records per HACCP procedures.
• Prepare monthly forecasts for raw materials per schedule.
• Provide guidance on ingredients to ensure consistent flavor profiles.
• Participate in menu presentations and determine food presentation.

Skills

Cooking ability

Consistency

Portion control

Waste control

Multitasking

Hygiene control

Education

Grade 12

Certificate in Patisserie & Food Prep

Tools

Computer literacy

Job description

Newrest is seeking a kitchen supervisor in Cape Town to lead assigned sections, ensure high-quality food preparation, and monitor HACCP compliance. You will supervise staff, manage wastage, and coordinate with other departments to meet airline service deadlines.

The role requires attention to recipe standards, proper equipment use, and active participation in menu presentations, with 2 years of relevant experience and a certificate in patisserie and food prep.