CHEF at PnP

Role Summary

The purpose of this role is to manage resources effectively in order to maximize turnover, minimize shortages and ensure that all standards, processes and policies are consistently adhered to within the Kosher Deli Department.

Requirements

Minimum Requirements

Grade 12

Culinary qualification and Kosher / Kashrut certification

Experience and/or training in food retail and resource management

Minimum of 5 years' experience in Food Production and/or Restaurants

Sound knowledge of Kosher meals and Kashrut Laws

Retail experience will be an added advantage

Willingness to work flexible shifts aligned to Kosher events and festivals

Competencies

Exceptional customer service orientation

Strong communication and interpersonal skills

High standards of quality, hygiene and compliance

Sound knowledge of food safety procedures

Solid understanding of food retail operations

Leadership capability and ability to guide and develop staff

Strong planning, organizational and multitasking skills

Ability to work effectively as part of a team

Key Responsibilities

Key responsibilities

Merchandising & Commercial Management

Actively participate in all promotional activities, events and festivals (e.g. Passover)

Demonstrate sound knowledge of Kosher recipes, specifications and food pairings

Prepare and handle food strictly in accordance with Kashrut Laws

Ensure the department is fully merchandised and ready for trade by store

opening time

Conduct regular quality checks to ensure freshness and product excellence

Identify fast-selling lines and assess their impact on margin and sales opportunities

Ensure sufficient product availability to meet customer demand

Maintain merchandising and cleanliness standards throughout the trading day, minimizing waste

Follow sell-by dates and rotate stock according to SOP and company policy

Food Safety, Hygiene & Compliance

Ensure strict adherence to hygiene, housekeeping, food safety and health & safety standards

Maintain clean, clear and organized back-up and preparation areas

Monitor stock rotation, temperature control and food handling procedures

Identify non-conformances and implement effective corrective actions

Implement cleaning schedules and verify effective cleaning and 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 communicating

expected delivery times

Ensure department standards are upheld, and all equipment is operational and adequately manned

Staff Management & Training

Communicate critical operational and performance-related information to staff

Set clear targets, priorities and daily activities; delegate effectively

Address procedural, policy and legislative non-compliance

Attend monthly regional meetings and communicate feedback and performance outcomes to staff

Train staff within the Kosher Deli, including hot foods, salads and pre-packed items

Administration & Systems

Ensure all equipment is properly maintained and general maintenance standards are met

Monitor waste, turnover and shortages, 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 clearly visible to customers

Identify, count and record out-of-stocks and over-stocks

Extract and analyse SAP reports; complete and submit reports to Demand Planning

Process IDTs, Reduced-to-Clear, and waste transactions on SAP in line with SOP

Check electronic communications regularly during the working day

Closing date: 05 June 2026