To supervise the preparation and production of Halaal food in strict compliance with Islamic dietary laws. The role drives operational efficiency, team performance and ensures:
- Consistent delivery of safe, high-quality and certified Halaal meals across all the channels
- Adherence to customers’ menu specifications
- Implementation of food safety standards
- Adherence to production timeline
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
- 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)
- Participates in the recruitment, training and mentoring of kitchen staff
- 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 Halaal kitchen section
- Trains and mentors employees on Halaal compliance, food safety and correct handling procedures
- Promotes as culture of religious respect, food safety discipline and operational excellence
- Schedules and coordinates the daily activities and outputs for the Halaal kitchen
- Implements effective production control in line with daily flight schedules and planning forecasts
- Maintains accurate and adequate stock levels of Halaal ingredients and coordinates with Procurement timeously to avoid shortages
- Ensures strict compliance with all Halaal food-production protocols
- 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
- Monitors 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
- Supports the Research and Development department in identifying continuous developments and innovations in Halaal product development
- 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 complaint
- 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
- mplements “clean as-you-go” principles and procedures in line with applicable food safety requirements
- National Diploma (NQF level 6) in Hospitality / Professional Cookery / Culinary Arts / Kitchen Management
- 5 years’ practical experience in a kitchen / catering / high volume food production environment
- 2 – 4 years’ experience in supervising a certified Halaal kitchen operation
- Experience in food safety management
- In depth knowledge of Islamic dietary laws and Halaal food preparation practices
- Food Safety and Hygiene Certification – HACCP level 1 or equivalent
- Valid driver’s licence will be advantageous
- 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
- Team supervision
- Interpersonal and communication
- Time Management
- Organisational and planning skills
- Problem solving
- Client engagement skills
- MS Office / computer literacy
- Basic office administration
- 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
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.
