Johannesburg: 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