Cook at Curro Holdings Ltd

Key performance areas

Planning of food and meal requirements       

• Create and plan menus in conjunction with the appropriate Manager
• Design recipes and calculate quantities to deliver menus.
• Work out quantities of ingredients required based on learner number to limit wastage.
• Assist in compiling an appropriate menu
• Work according to the compiled a menu and communicate across the schools.
• Gather input form heads of schools for input.
• Ensure that nutritional requirements are taken into account across all menus based on Health and Safety requirements.

Preparation of food budgets and procurement          

• Based on menus and recipes create food budget and submit for approval.
• Work out meals based on budget allocation including all kitchen supplies and equipment etc.
• Source suppliers based on cost and quality.
• Procure goods and place orders.
• Receipt of orders and oversee stock.
• Manage stock control monthly to determine quantities on hand.
• Update procurement requirements based on stock quantities.
• Ad hoc purchasing of required food items or supplies across the campuses, upon authorization / as per Management

Management of the distribution and delivery of meals         

• Management of all food preparation facilities including Pre-Primary School, cafeterias, aftercare, kitchens and tuck shops (if applicable).
• Manage and maintain all equipment including the asset register annually.
• Manage the delivery and preparation of meals across the campuses.
• Take into account Learner Specific Allergies, and or religious requirements and plan appropriate alternatives
• Manage quality across all food preparation and implement any corrective requirements.
• Manage hygiene and health and safety to required regulations.
• Manage and arrange for the updated food premises and health and safety certificates.

Special Event catering             

• Review all event requirements and requests.
• Propose menus and options.
• Create costings and budgets for the event and catering.
• Acquire sign off of budgets.
• Arrange for food to be delivered, prepared and laid out including cleaning of venue.

Staff Management       

• Creation of shifts schedule across kitchen staff
• Daily management of shifts and schedules and contingency planning.
• Manage time keeping.
• Manage leave and substitutions.
• Manage training of staff.
• Manage performance of staff.
• Management of discipline or escalate as required.
• Interviewing of new staff.

Qualifications, experience and skills

• Matric/ Grade 12 certificate.
• Formal cooking qualification.
• Must have a valid Driver’s license.
• 2 years cooking experience.
• Kitchen and Cafeteria/ Tuck-shop Management. 

Closing date: 11 September 2026.