Website South African Airways (SAA)
South African Airways (SAA) began operations on 1 February 1934. SAA, is a leading carrier in Africa, serving regional destinations between Johannesburg and six African destinations – Accra, Kinshasa, Harare, Lusaka, Lagos, Mauritius and 2 domestic routes from Johannesburg to Cape Town and Durban… read more. SAA is a member of the largest international airline network, Star Alliance. SAAs core business is the provision of passenger airline and cargo transport services together with related services, which are provided through SAA and its wholly owned subsidiaries: SAA Technical (SAAT), a world class maintenance facility and Air Chefs, the catering entity of SAA. SAAT has particularly been successful in the delivery of high-quality maintenance services such as major airframe checks; engine overhaul; mechanical components; avionics and line maintenance. From its first flight in 1934, SAA have welcomed the world to South Africa by showing off the warm generous heart of the country. The airline has more than 88 years of excellence and innovation to draw on.
Job Purpose
To support the Head Chef in leading the pastry and bakery section, ensuring the production of high-quality baked goods and desserts for all airline flights. The role ensures adherence to airline menu specifications, food safety standards, and production timelines, while driving operational efficiency and team performance.
Principal Accountabilities
Plan and oversee daily production based on airline schedules and forecasted volumes
Place and manage stock orders using system figures and recipe interpretation
Ensure effective stock management, including FEFO/FIFO practices and participation in stock takes
Maintain accurate SAP system functions: stock reservation, production order confirmations, and stock reconciliation
Create job cards and ensure output aligns with recipe specs and quality standards
Monitor extras, ensure sign-off and handover to the uplift team
Lead daily meal tastings and ensure spec compliance (portion control, plating, etc.)
Innovate and contribute to the creation of new dessert items and baked products
Lead and supervise a team of pastry and bakery staff
Set and monitor performance targets aligned with production objectives, and review individual and team performance; address gaps and drive improvements
Manage shifts, weekend standbys, and irregular hours as required
Participate in recruitment, training, and mentoring of kitchen staff
Design and implement effective shift schedules based on production plans and flight schedules
Coordinate with QC and stores to manage expiry dates and ingredient usage
Escalate deviations following proper procedures and ensure resolution
Respond promptly to customer queries and complaints
Drive R&D efforts in pastries and introduce innovative offerings in line with airline and market trends
Enforce food safety and hygiene standards (HACCP, FSSC 22000)
Complete and submit CCP documentation and participate in internal food safety audits
Ensure use of protective clothing and hygiene practices
Monitor the implementation of SHEQ (Safety, Health, Environment, and Quality) policies
Report and investigate any safety incidents or deviations
Adhere to all company policies and legal obligations
Ensure full compliance with production protocols, food safety, and environmental standards
Take responsibility for minimizing production risks and implementing improvements
Execute additional duties as reasonably instructed by the Head Chef or senior management
Qualifications & Experience
Diploma or Degree in Culinary Arts, Bakery Arts, Professional Cookery, Food Production, or related field
4–6 years experience in the catering and hotel industry, airline industry will be preferential
2–4 years experience in a professional pastry kitchen with skills in:
Laminated doughs
Mousses and plated desserts
Chocolate tempering
Sugar work
Cake Baking
SAP system experience is advantageous
Food Safety Management experience
Computer literate: MS Office (Word, Excel, PowerPoint, Outlook)
Must have a Valid Driver’s License
Knowledge and Skills
Deep understanding of GMP, HACCP, FSSC 22000, and food hygiene
Strong leadership and people management skills
Excellent written and verbal communication
Knowledge of industrial relations and staff coaching
Business acumen and understanding of kitchen cost control
SHEQ system knowledge and implementation skills
Ability to work under pressure in a high-volume, fast-paced environment
Strategic planning capability and a drive for continuous improvement
Calm under pressure: Maintains performance and precision in time-sensitive pastry work
Creative and innovative: Brings fresh ideas and improves dessert presentations
Detail-oriented and diligent: Adheres strictly to hygiene and allergen guidelines
Collaborative: Works seamlessly with kitchen and FOH teams
Punctual and reliable: Understands the critical nature of flight schedules and precise execution
Attributes
Emotional Intelligence
Problem solving skills
Achievement orientation
Customer service orientation
Teamwork and cooperation
Creativity and resourcefulness
Deadline:3rd September,2025
Apply via company website ( https://www.flysaa.com/ ) or
flysaa.erecruit.co