Fresh Jobs 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

go to method of application »

Job Purpose    

• The main responsibility is to make sure that the food service areas are well stocked and presentable and to ensure that platters are well stocked and neat. The preparation and serving of food according to menu specifications and portion control standards in line with client requests.

Principal Accountabilities    

• Prepare food stations for the shift by replenishing food items according to station menu specification.
• Prepare food platters for serving by cutting, adding fresh produce and setting-up of cheese platters according to menu specification.
• Service food display according to client’s requests and needs.
• Clean station equipment, dry store room, and service station according to HACCP standards.
• Stock fridges and service area with appropriate food platter to ensure continuous availability of stock.
• Record stock used for replenishment purposes
• Report stock shortages to Shift Manager according to stock movement in service areas.
• Uses stock according to approved rotation processes and procedures
• Follows correct food preparation procedures to minimise wastage
• Rotate station stock according to FIFO principles
• Complies with all requirements related to security, SHEQ, HACCP, food safety regulations and operational policies and procedure
• Identifies and reports all unsafe conditions and work practices

Qualifications & Experience    

• Grade 12 (NQF level 4) / equivalent
• 2 years’ experience in food station preparation and serving of food.
• Fine Dinning experience and international exposure will be advantageous
• Must be willing to undergo internal food safety and HACCP training

Knowledge and Skills    

• Communication
• Friendly and professional interaction with customers.
• Ability to handle complaints or requests calmly and efficiently.
• Time Management
• Ability to work independently
• Ability to follow instructions and work under supervision

Attributes    

• Positive attitude, adaptability and willingness to learn
• Attention to detail
• Team player 
• Punctual and reliable
• Willingness to work in different departments and assist in different workstations
• Flexibility and adaptability
• Ability to work shifts, weekends and public holidays

Deadline:15th April,2026

go to method of application »

Job Purpose    

• The Storeman is responsible for ensuring proper stock control, compliance with food safety standards, and supporting lounge operations through efficient inventory management. The incumbent will continuous improvement in stock management. 
• They are accountable for effective communication across the AirChefs value chain to facilitate stock controls.

Principal Accountabilities    

• Maintain storage and freezer areas in an organized, clean, and compliant condition.
• Receive, check, and store all incoming goods according to FIFO and HACCP standards.
• Ensure accurate labelling, temperature control, and stock rotation.
• Issue stock to kitchen and service areas as per operational requirements.
• Participate in monthly stock counts and reconcile physical vs. system records.
• Report variances, losses, or damages promptly.
• Maintain accurate inventory records to support operational efficiency.
• Assist with loading/unloading stock and setting up deliveries within lounges.
• Provide ad hoc support during peak operational periods.
• Adhere to all SHEQ, HACCP, and security protocols.
• Ensure storage areas always meet hygiene and safety standards.
• Communicate effectively with Operations, Commercial etc. regarding stock and operational needs.
• Deliver service aligned with customer satisfaction and SLA requirements.

Qualifications & Experience    

• Grade 12 (NQF level 4) / equivalent
• Minimum 4 years experience in Warehouse/ Stores experience
• Minimum 3 - 7 year experience in a Catering environment would be advantageous
• Must be willing to undergo internal food safety and HACCP training

Knowledge and Skills    

• Knowledge of stock control procedures and inventory management systems
• Understanding of receiving, storing, and issuing stock accurately
• Familiarity with health and safety regulations in a warehouse or storeroom environment
• Basic knowledge of food safety standards 
• Ability to maintain accurate stock records and documentation
• Strong organizational and time management skills
• Attention to detail and accuracy in handling stock
• Good communication and teamwork skills
• Ability to work under pressure and meet deadlines
• Basic computer literacy
• Physical ability to lift and move stock

Attributes    

• Honest and trustworthy
• Reliable and punctual
• Detail Orientation
• Ability to work independently and as part of a team
• Good work ethic and self-motivated
• Physically fit and energetic
• Ability to follow instructions and procedures
• Adaptable and flexible in a fast-paced environment
• Action Orientation
• Problem Solving & Analysis
• Customer Orientation

Deadline:15th April,2026