Fresh Jobs at Air Chefs

Job Purpose    

• The Diesel Mechanic is responsible to inspect, diagnose, service, repair, and maintain diesel-powered vehicles and equipment to ensure safe, reliable, and efficient operation in compliance with company standards, legal regulations, and safety procedures.

Principal Accountabilities    

• Inspect and diagnose mechanical, electrical, and hydraulic issues in diesel engines, vehicles, and equipment.
• Conduct diagnostic testing and interpret results to identify root causes of faults.
• Perform routine preventive maintenance, including oil changes, filter replacements, battery checks, and lubrication of moving parts.
• Follow established inspection checklists and maintenance schedules.
• Conduct risk assessments before performing repair and maintenance activities.
• Repair or replace defective components such as engines, transmissions, brakes, steering mechanisms, electrical systems, and suspension components.
• Carry out both minor and major repairs on trucks, trailers, and service vehicles in line with technical specifications and manufacturer standards.
• Test and verify the functionality and safety of repaired equipment before release.
• Perform system isolation and lockout procedures as required by engineering and safety standards.
• Perform regular diagnostic tests on fleet vehicles, ensure valid license disks, and notify fleet management of renewals when due.
• Conduct preventive maintenance inspections, tyre rotations, wheel alignments, and oil changes as per schedule.
• Maintain accurate records of inspections, repairs, and services performed.
• Monitor equipment performance and recommend improvements or corrective actions to ensure operational efficiency.
• Maintain workshop cleanliness and enforce housekeeping standards post-maintenance.
• Source, order, and manage spare parts and consumables as required for maintenance and repairs.
• Maintain up-to-date parts inventory records and conduct monthly stock level monitoring and reporting.
• Identify and recommend cost-saving initiatives without compromising safety or quality.
• Ensure compliance with company policies, legal regulations, and engineering standards.
• Demonstrate commitment to safe work practices; ensure correct use of PPE by self and team.
• Participate in toolbox talks, safety briefings, and continuous improvement initiatives.
• Collaborate effectively with team members to diagnose faults and plan repair activities.
• Support and uphold the company’s values, teamwork culture, and leadership principles.
• Communicate repair findings, recommendations, and future service requirements to internal customers (e.g., fleet management or operations).
• Provide feedback on vehicle condition, recurring faults, and potential upgrades or replacements.

Qualifications & Experience    

• Matric or N3 Certificate (including Mathematics, Physical Science, and English).
• Qualified Diesel Mechanic with a valid Trade Certificate from a recognised/accredited institution (Red Seal or equivalent).
• Minimum of 3–5 years post-qualification experience as a Diesel Mechanic, with traceable references.
• Proven experience in maintaining and repairing diesel-powered trucks, trailers, and/or heavy machinery.
• Demonstrated track record of successful fault diagnosis, maintenance, and repair of heavy-duty diesel equipment.
• Advanced knowledge of various diesel engine types and fuel injection systems.
• Valid Code 10 driver’s licence with Professional Driving Permit (PDP).

Knowledge and Skills    

• Ability to read, interpret, and analyse technical drawings and specifications for diesel engines and injection systems.
• Strong fault-finding and troubleshooting capability using technical schematics and diagnostic tools.
• Working knowledge of electrical systems, hydraulic systems, and vehicle control circuits.
• Independent and self-motivated individual with strong initiative.
• Proactive thinker who can plan, prioritise, and execute work effectively.
• Strong commitment to safety, quality, and maintenance standards.
• Good interpersonal and communication skills to collaborate within a team environment.

Attributes    

• Strong technical and mechanical knowledge with proven fault-finding and diagnostic ability.
• Ability to read and interpret technical manuals, schematics, and engineering drawings.
• Solid problem-solving skills, attention to detail, and commitment to quality artistry.
• Good communication, teamwork, and reporting skills.
• Self-motivated, reliable, and able to work independently under pressure.
• Physically fit and willing to work standby shifts when required.
• Strong planning, organizational, and safety awareness skills.
• Committed to reliability, continuous improvement, and high work standards.

Deadline:12th June,2026

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Job Purpose    

• To spearhead the culinary innovation and product development within Air Chefs’ Commercial Department thereby driving the short, medium and long-term growth and sustainability of the organisation.  The position is critical to drive the design and creation of groundbreaking recipes, products and culinary experiences which aligns with market trends, customer needs and business objectives. 
• The role bridges culinary creativity, food science and operational logistics to create gourmet-flavoured meals which are also practical for large-scale production, storage and reheating

The Executive Chef: R & D:

• Is responsible for designing and implementing innovative menus, recipes and food presentations that align with market trends and meet client specifications and operational requirements
• Ensures accurate recipe costing and financial integrity
• Guides the wider culinary team to deliver consistent excellence across all channels i.e. inflight catering, lounges, events, canteens and hospitality
• Drives continuous improvement of menus through structured experimentation, quality control and a deep / specialised understanding of airline catering systems
• The R & D function ensures a consistently elevated passenger dining experience

Principal Accountabilities    
Research, Innovation and Product Development

• Conducts ongoing research and keeps up to date with culinary innovations, industry benchmarks and emerging global food trends to create innovative and practical food solutions for Air Chefs
• Fosters cross-functional collaboration across the Air Chef value chain i.e. customers, Production, Finance, Procurement and Strategy to identify, develop and implement innovations which are scalable, cost-effective and commercially viable
• Leads product development by conceptualising, developing prototypes, refining new and existing recipes, creating menu concepts and food products by experimenting with ingredients, techniques and flavours to create innovative, marketable solutions
• Conducts comprehensive research and testing by conducting sensory evaluations, nutritional analyses and pilot testing to validate product feasibility and incorporates food science principles to determine shelf-life, safety and quality standards
• Oversees end-to-end R & D projects from ideation to commercialisation
• Manages project timelines, budgets and resources and adheres to regulatory and sustainability guidelines

Menu Development

• Develops menu grids for menu costing, implement new menus and meal cycles for all channels, aligned with client requirements and industry trends
• Leads menu presentations for existing and potential clients, showcasing Air Chefs’ culinary expertise
• Ensures menus are innovative, cost-effective, and operationally feasible
• Reviews and refreshes offerings regularly to maintain competitiveness and customer satisfaction
• Compiles tender meal presentations and provides all necessary documentation required to enable the business to win the bid
• Develops flavour profiling and sensory adaptation for reduced taste perception during flight
• Standardises recipes and documentation for consistent production outcomes
• Evaluates ingredients for shelf life, stability and compliance with airline catering standards
• Develops plating and packaging designs that align with cabin crew workflow, onboard equipment and airline branding
• Coordinates passenger tasting trials and data analysis to validate and refine product offerings
• Supports business development initiatives by aligning culinary solutions with client proposals and tenders

Culinary Standards and Design

• Guides and mentors chefs across Air Chefs units to ensure that the final execution aligns with approved menu specifications
• Conducts training on and implements selected menus for the cycle roll out
• Oversees the consistent implementation of food presentation standards to ensure world-class delivery across all channels
• Interprets menus to create detailed recipes and ensure uniform adherence to standards

Recipes, System Management and Cost Savings

• Develops, documents and standardises recipes in line with menu specifications
• Ensures that bills of materials (BOM’s) are accurate and aligned to approved recipes
• Monitors the costing of recipes and yield management to support commercial and operational objectives
• Tests and recommends raw materials, ingredients and products that meet quality, cost and clients’ standards
• Maintains accurate and detailed records of innovations, recipes, formulations and test results

Stakeholder Engagements and Cross Functional Collaboration

• Collaborates closely with the GM: Commercial and other business units to ensure seamless execution of new menus and cycles
• Provides culinary expertise in client meetings, presentations, and strategy sessions
• Travels regularly across Air Chefs’ units to support local teams, monitor standards and maintain consistency
• Collaborates cross-functionally with nutritionists, food safety teams, airline clients, and production kitchens to ensure that each menu meets nutritional benchmarks, adheres to food safety regulations and can be efficiently scaled for global flight operations
• Collaborates with Procurement, Commercial and Operations to evaluate and select supplier products
• Prepares comprehensive reports, executive summaries and presentations for internal and external stakeholders

Budget Management

• Develops and manages the annual R & D budget
• Monitors expenditure in line with the approved budget on an on-going basis
• Analyses variances and implements cost-saving initiatives
• Ensures strict adherence to the approved budget

Qualifications & Experience    

• Bachelor’s Degree (NQF level 7) in Culinary Arts / Food Science / Food Technology 
• Minimum 10 years’ experience in professional kitchens
• At least 8 years in a senior / Head Chef role
• 3 – 5 years’ experience as an Executive Sous Chef in R & D, testing and product development

Proven experience in:

• Budgeting and budget management
• Design and costing of menus
• Recipe development
• People management
• Registration with an accredited Chef’s Association will be advantageous

Knowledge and Skills    

• Advanced knowledge of food safety, hazard analysis and critical control points (HACCP) and catering industry standards
• Proficient in recipe management, BOM’s and other kitchen systems
• Culinary creativity and menu innovation expertise
• Knowledge of ISO 22000 
• Proficient in recipe scaling software, sensory analysis tools and basic data analysis 
• Cross functional project management
• Excellent leadership and people management 
• Budget planning and financial management
• Ability to balance creativity with cost and operational constraints
• Presentation skills
• Client engagement skills
• Excellent organisational skills
• Communication
• Analytical

Deadline:10th June,2026

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Job Purpose    

• To ensure that all food production and operational processes adhere to the highest standards of food safety, hygiene, and quality by monitoring compliance with HACCP, FSSC 22000, and other relevant standards. The Quality Controller plays a critical role in maintaining product integrity, customer satisfaction, and regulatory compliance by conducting inspections, audits, and quality checks across the catering and food service operations.

Principal Accountabilities    

• Continuously monitor and evaluate the processes of the business value chain to ensure adherence to organizational procedures,FSSC22000 Standards and customer specification/requirements.
• Provide advice to various internal stakeholders on how to address non conformances based on the relevant HACCP or ISO 2000 (FOOD SAFETY) standards.
• Monitor the implementation of corrective actions according to non-conformances raised to ensure adherence to HACCP (FSSC 22000) protocols.
• Train various internal/external stakeholders/service providers on HACCP/Hygiene processes and standards to ensure employees comply with the relevant standards.
• Complete quality record sheets report according to departmental procedures, standard and legislative requirements.
• Ensure that all records related to the quality (and food safety) management process are maintained according to the requirements of the various quality systems.
• Assist with quality audits when required to assess overall adherence to organizational and quality (food safety) systems standards.
• Accompany and monitor external service providers to ensure adherence to quality standards or service level agreements.
• Monitor the working environment to identify possible risks that could impact on quality standards and recommend appropriate actions.
• Sampling for micro-analysis process to determine the effectiveness of quality systems.
• Maintenance of ISO 14001, ISO 45001 (remove), and FSSC 22000 certification and surveillance.
• Ensure legal compliance with the Occupational Health & Safety Act, Environmental regulations, and Food Safety laws.
• Adhere to all aspects of Security, SHEQ, HACCP (FSSC 22000) and operational policies and procedures.
• Manage document control, risk registers, legal registers, and policy compliance.
• Assist in all internal and external SHEQ audit programs.
• Ensure audit findings are tracked, analyzed, and resolved.
• Promote continuous improvement through data analysis and stakeholder engagement.
• Ensure provision of accurate and credible data and management information for efficient and agile decision-making
• Ensure that appropriate systems are implemented to conduct high level executive reporting, 

Qualifications & Experience    

• Diploma or degree in Food Science, Food Technology, or related fields
• 2 years of food industry experience in quality assurance controller  preferably in Airline catering or FMCG environment.
• HACCP certification or HACCP/ISO / FSSC 22000 auditor’s certification.
• SAP system experience is advantageous
• Food Safety Management experience
• Computer literate: MS Office (Word, Excel, PowerPoint, Outlook).

Knowledge and Skills    

• Food Safety Standards
• HACCP (Hazard Analysis and Critical Control Points)
• FSSC 22000 (Food Safety System Certification)
• ISO 14001:2015 (Environmental Management Systems)
• Risk identification and non-conformance analysis
• Knowledge of food safety laws and regulations
• Client-specific quality requirements
• Conducting audits and inspections
• Using testing equipment and data analysis tools
• Analytical Thinking
• Coaching and training new staff on food safety practices

Attributes    

• Excellent communication skills (Verbal and Written)
• Strong problem-solving skills
• Strong organizational and planning abilities
• The ability to constantly perform well in a high-pressure and fast-paced environment.
• Precision in inspection and documentation
• Honest and ethical in reporting quality issues.
• Takes ownership of inspection outcomes and follows through on corrective actions and reporting.
• Pay attention to Detail

Deadline:10th June,2026

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Job Purpose    

• To maintain high standard of cleanliness and hygiene across the company. The role supports operational efficiency by ensuring a clean and safe working environment by performing routine cleaning tasks in assigned area, minimizing contamination risk and contributing overall product safety and compliance.

Principal Accountabilities    

• Comply with all pre- cleaning preparation requirements as per Standard operational procedures
• Washes pots, pans and traps; maintains neat appearance of working areas and cleaning equipment storage areas
• Clean windows, glass portioning and mirrors etc.
• Vacuum offices
• Clean toilets and change rooms
• Sweeps and mops, scrub floor efficiently with specified equipment
• Remove trash to appropriate disposal site
• Clean garbage cans and waste barrel
• Operate, maintain and clean out power –operated dishwasher safely
• Comply with HACCP standards, health codes as applicable
• Pack garments for laundering
• Deep clean equipment according to master cleaning schedule specification
• Carry out heavy cleansing tasks and special projects
• Notify management of occurring deficiencies or needs for repairs
• Cooperate with the rest of the staff
• As and when required, additional tasks will be given
• Be able to shift according to operational requirements
• Ensure that work areas are clean according to HACCP requirements
• To adhere to deep cleaning specialized task
• To adhere strictly to the Halaal Ethics, its Codes and Conducts
• No unauthorized personnel allowed in Halaal under any circumstances unless authorized by Manager in Halaal.
• Adhere to all aspects of Security, SHEQ, HACCP and operational policies and procedures.
• Adhere to all aspects of Occupational Health and Safety, Security and Food Safety Management System guidelines and operational policies and procedures
• Identify and report all unsafe conditions and work practices
• Comply with all food safety regulations
• Assign work and monitor the adherence by service provider according to the scope of work as determined in service level agreements.

Qualifications & Experience    

• Grade 12 (NQF level 4) / equivalent
• 1 Year experience in a cleaning environment
• Must be willing to undergo internal food safety and HACCP training
• Knowledge and Skills    
• Communication
• 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:11th June,2026