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 supervise the preparation and production of Halaal food in strict compliance with Islamic dietary laws. The role drives operational efficiency, team performance and ensures:
Consistent delivery of safe, high-quality and certified Halaal meals across all the channels
Adherence to customers’ menu specifications
Implementation of food safety standards
Adherence to production timeline
The Sous Chef roles supervises the culinary staff, ensures food quality and safety, managing stock levels and contributes to the creation and execution of menus that meet customers’ standards and specifications
Principal Accountabilities
Leads and supervises a team of chefs and kitchen assistants
Reviews team performance, addresses gaps, initiates corrective actions and drives improvements
Sets and monitors performance targets in alignment with production targets
Develops and implements effective shift schedules and supervises resources effectively
Compiles and submits daily, weekly and monthly productivity reports (such as wastage, absenteeism, deviations, job cards, etc)
Participates in the recruitment, training and mentoring of kitchen staff
Confirms menus and functions for the day to determine ingredients according to menu specifications and plan for staffing requirements
Delegates tasks effectively and manages the workflow across the Halaal kitchen section
Trains and mentors employees on Halaal compliance, food safety and correct handling procedures
Promotes as culture of religious respect, food safety discipline and operational excellence
Schedules and coordinates the daily activities and outputs for the Halaal kitchen
Implements effective production control in line with daily flight schedules and planning forecasts
Maintains accurate and adequate stock levels of Halaal ingredients and coordinates with Procurement timeously to avoid shortages
Ensures strict compliance with all Halaal food-production protocols
Supports the full production value activities in line with client specifications, box times and world class food safety standards while applying and implementing innovative production processes to ensure high production yields and business profitability
Monitors raw product yields regularly to ensure maximum product output according to raw material specifications and service level agreements with suppliers
Places stock orders on time using system-generated data
Interprets recipes to support bulk production in accordance with approved specifications
Leads daily tastings and compliance checks on portioning, plating and presentation
Ensures that all extras are signed off and handed over correctly to the uplift team
Implements effective stock rotation / stock management, stock takes and system requirements such as stock reservations, stock reconciliations and product confirmations
Creates job cards and ensures that outputs align with recipe specifications and quality standards
Supports the Research and Development department in identifying continuous developments and innovations in Halaal product development
Liaises with Quality Control and Stores to manage expiry dates and ingredient usage
Reports deviations in line with approved procedures and ensures resolution thereof
Conducts investigations into customer complaints received and responds promptly to customer queries and complaint
Completes and submits all CCP documentation to Quality Assurance at the end of each shift
Monitors adherence to SHEQ systems and policies
Monitors and ensures full compliance with operational, safety, hygiene and security procedures
Enforces the use of hygiene practices and protective gear at all times
Participates in internal and external food safety audits and provides feedback on non-conformances
Conducts investigations into all safety incidents and ensures that all incidents are reported, documented and addressed in accordance with Air Chefs’ protocols
Identifies and monitors operational risks, including environmental hazards Identifies opportunities to minimise production risks and recommends improvements
mplements “clean as-you-go” principles and procedures in line with applicable food safety requirements
Qualifications & Experience
National Diploma (NQF level 6) in Hospitality / Professional Cookery / Culinary Arts / Kitchen Management
5 years’ practical experience in a kitchen / catering / high volume food production environment
2 – 4 years’ experience in supervising a certified Halaal kitchen operation
Experience in food safety management
In depth knowledge of Islamic dietary laws and Halaal food preparation practices
Food Safety and Hygiene Certification – HACCP level 1 or equivalent
Valid driver’s licence will be advantageous
Knowledge and Skills
Local and / or international cuisine and dietary regulations
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
Financial management
Team supervision
Interpersonal and communication
Time Management
Organisational and planning skills
Problem solving
Client engagement skills
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 a fast pased enviroment
Collaborative team player
Punctual and reliable
Apply via company website ( https://www.flysaa.com/ ) or
flysaa.erecruit.co