Chef De Partie at Air Chefs

Job Purpose    

• To lead and supervise the outputs of the allocated section of the kitchen / production and ensure that the meals prepared are on time and meet the required culinary quality, presentation, customer specifications and hygiene standards.  The role also cooks, prepares and plates meals; monitors employees’ adherence to safety and hygiene standards and ensures that all equipment is in good working order

Principal Accountabilities    

• Supervises stock rotation according to FIFO and LIFO principles and HACCP standards
• Monitors daily stock levels and takes immediate action to report stock shortages
• Supervises the preparation and cooking of food according to menu specifications, appropriate cooking methods and HACCP standards 
• Supervises and assists in the preparation of starches, vegetables, salads, and proteins as directed and required
• Ensures that food is prepared timeously according to flight schedules / customer requirements  
• Conducts daily, weekly and monthly stock takes according to approved stock management procedures
• Monitors employees during the production process to minimise wastage according to Air Chefs’ requirements
• Collaborates and communicates with internal departments to ensure smooth operations and efficient delivery of meals
• Conducts regular / daily inspections to ensure that employees adhere to hygiene and cleanliness standards and that all equipment is in good working order
• Adheres to all security, occupational health and safety and food safety management guidelines i.e. SHEQ, HACCP and all operational policies and procedures
• Monitors the continuous use of appropriate PPE by all subordinates
• Supervises the accurate completion of all relevant operational administration, documentation and records in accordance with food safety and hygiene standards as well as Air Chefs’ requirements
• Receives and checks stock against requisitions and reports and actions any deviations timeously
• Reports non-conformances (subordinates, equipment, hygiene, safety, etc) to the Sous Chef for immediate attention and actioning
• Supervises the team’s activities and outputs to ensure that targets and quality standards are achieved
• Supervises the time and attendance of subordinate employees
• Monitors and assesses performance levels of subordinate employees
• Reports non-performing employees and implements appropriate disciplinary actions according to Air Chefs’ policies and procedures

Qualifications & Experience    

• National Diploma (NQF level 6) in Hospitality / Professional Cookery / Culinary Arts / Kitchen Management
• 3 – 5 years’ experience as a Commis Chef / Cook
• Experience in airline catering will be advantageous
• Basic Food Safety and Hygiene Certification
• Valid driver’s licence will be advantageous

Knowledge and Skills    

• 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
• Basic financial management 
• Team supervision and leadership
• Interpersonal and communication
• Time Management
• Planning skills
• Problem solving
• Basic 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 fast-paced environments
• Collaborative team player
• Punctual and reliable

Deadline:15th April,2026