Job Description

Pick n Pay Careers – Chef

Chef – Pick n Pay Careers

Job Purpose

• Manage resources effectively to maximise turnover, minimise shortages, and ensure compliance with all standards, processes, and policies within the Kosher Deli Department.
• Deliver an engaging and interactive customer experience while preparing Kosher meals in a high-volume retail environment.

Minimum Requirements

• Grade 12
• Culinary qualification with Kosher / Kashrut certification
• Experience or training in food retail and resource management
• Minimum 5 years’ experience in food production and/or restaurants
• Sound knowledge of Kosher meals and Kashrut laws
• Retail experience is an added advantage
• Willingness to work flexible shifts aligned to Kosher events and festivals

Core Competencies

• Exceptional customer service orientation
• Strong communication and interpersonal skills
• High standards of quality, hygiene, and compliance
• Solid knowledge of food safety procedures
• Understanding of food retail operations
• Leadership capability with ability to guide and develop staff
• Strong planning, organisational, and multitasking skills
• Team-oriented with effective collaboration skills

Key Responsibilities

Merchandising & Commercial Management

• Actively participate in all promotions, events, and festivals (e.g., Passover)
• Demonstrate expertise in Kosher recipes, specifications, and food pairings
• Prepare and handle food strictly according to Kashrut laws
• Ensure the department is fully merchandised and ready for trade at store opening
• Conduct regular quality checks to maintain freshness and product excellence
• Identify fast-selling items and evaluate impact on margin and sales opportunities
• Maintain sufficient product availability to meet customer demand
• Uphold merchandising and cleanliness standards throughout the trading day while minimising waste
• Rotate stock and follow sell-by dates in line with SOP and company policy

Food Safety, Hygiene & Compliance

• Enforce hygiene, housekeeping, food safety, and health & safety standards
• Maintain clean, organised, and compliant back-up and preparation areas
• Monitor stock rotation, temperature control, and food handling procedures
• Identify non-conformances and implement corrective actions
• Implement cleaning schedules and verify effective sanitation practices

Customer Service Management

• Deliver exceptional customer service at all times
• Respond professionally to customer requests and queries
• Manage out-of-stock queries by offering alternatives and advising on delivery timelines
• Ensure department standards are upheld and equipment is fully operational

Staff Management & Training

• Communicate critical operational and performance information to staff
• Set targets, priorities, and daily activities; delegate effectively
• Address procedural, policy, and legislative non-compliance
• Attend monthly regional meetings and share feedback and performance outcomes with staff
• Train staff across the Kosher Deli, including hot foods, salads, and pre-packed items

Administration & Systems

• Maintain all equipment and general maintenance standards
• Monitor waste, turnover, and shortages while ensuring procedures are followed
• Identify opportunities to increase turnover and address barriers to achieving budgets
• Ensure all Shelf Edge Labels (SELs) are current, accurate, and customer-legible
• Identify, count, and record out-of-stocks and over-stocks
• Extract and analyse SAP reports and submit findings to Demand Planning
• Process IDTs, Reduced-to-Clear, and waste transactions on SAP in line with SOP
• Monitor electronic communications regularly throughout the working day

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