Production Chef (High Volume Kitchen)

Minimum requirements :

• Matric (Grade 12) essential
• Reliable transport to and from work
• Proven experience preparing large batches of dishes in a high-volume production kitchen
• Ability to follow standardized recipes precisely and maintain consistent quality and presentation
• Strong understanding of food safety, sanitation, and hygiene standards (HACCP / SALSA)
• Excellent teamwork and communication skills to coordinate with production, distribution, and technical teams
• High attention to detail with strong record-keeping and organizational abilities
• Commitment to sustainability and environmentally responsible practices

Consultant : Andri Joubert - Dante Personnel Greenstone