Chef - Plettenberg Bay - Western Cape at Pick n Pay Stores Limited

Minimum Requirements:

• Grade 12
• Culinary qualification and Kosher / Kashrut certification
• Experience and/or training in food retail and resource management
• Minimum of 5 years’ experience in Food Production and/or Restaurants
• Sound knowledge of Kosher meals and Kashrut Laws
• Retail experience will be an added advantage
• Willingness to work flexible shifts aligned to Kosher events and festivals

Key Responsibilities:

Merchandising & Commercial Management

• Actively participate in all promotional activities, events and festivals (e.g. Passover)
• Demonstrate sound knowledge of Kosher recipes, specifications and food pairings
• Prepare and handle food strictly in accordance with Kashrut Laws
• Ensure the department is fully merchandised and ready for trade by store opening time
• Conduct regular quality checks to ensure freshness and product excellence
• Identify fast-selling lines and assess their impact on margin and sales opportunities
• Ensure sufficient product availability to meet customer demand
• Maintain merchandising and cleanliness standards throughout the trading day, minimising waste
• Follow sell-by dates and rotate stock according to SOP and company policy

Food Safety, Hygiene & Compliance

• Ensure strict adherence to hygiene, housekeeping, food safety and health & safety standards
• Maintain clean, clear and organised back-up and preparation areas
• Monitor stock rotation, temperature control and food handling procedures
• Identify non-conformances and implement effective corrective actions
• Implement cleaning schedules and verify effective cleaning and sanitation practices

Customer Service Management

• Deliver exceptional customer service at all times
• Respond professionally to customer requests and queries
• Manage out-of-stock queries by offering alternatives and communicating expected delivery times
• Ensure department standards are upheld and all equipment is operational and adequately manned

Staff Management & Training

• Communicate critical operational and performance-related information to staff
• Set clear targets, priorities and daily activities; delegate effectively
• Address procedural, policy and legislative non-compliance
• Attend monthly regional meetings and communicate feedback and performance outcomes to staff
• Train staff within the Kosher Deli, including hot foods, salads and pre-packed items

Administration & Systems

• Ensure all equipment is properly maintained and general maintenance standards are met
• Monitor waste, turnover and shortages, ensuring procedures are followed
• Identify opportunities to increase turnover and address barriers to achieving budgets
• Ensure all Shelf Edge Labels (SELs) are current, accurate and clearly visible to customers
• Identify, count and record out-of-stocks and over-stocks
• Extract and analyse SAP reports; complete and submit reports to Demand Planning
• Process IDTs, Reduced-to-Clear, and waste transactions on SAP in line with SOP
• Check electronic communications regularly during the working day

Closing Date: 17 February 2026