HMR Cook
First seen by Alion on Nov 5, 2026.
Key Responsibilities
Implement Production Plans
Daily/weekly production plans.
Correct products in the correct quantities available at the correct time of day or week.
Maintain the production chain as set out by your Kitchen Supervisor.
Equipment usage is optimized.
Utilization of staff is optimized.
Minimize wastage of ingredients during the production process.
Control Ingredients
Ingredients stored in a safe and hygienic manner in sealed containers off the floor.
Ingredients stored at the correct temperatures in a clean cold room (e.g. cream) in sealed containers.
Mix recipes in accurate quantities, using correct methods.
Monitor quality of ingredients and report concerns to the Kitchen Supervisor.
Control Stock
Maintain ideal stock levels per product category.
KVI’s always in stock in the right quantities.
Wastage maintained within budget and ensure daily accurate records are made.
Ensure transfers are accurately recorded on a daily basis.
Variants per category.
Consistent quality in freshness and presentation across all products manufactured.
In stock for the full promotional period.
Hygiene & Housekeeping
Ensure 90% achieved on swab tests.
All equipment is cleaned at the end of each shift.
All production and back-up facilities used are cleaned at the end of each shift.
Adhere to PPE Regulations.
Cleaning schedules are followed according to the Kitchen Supervisor requirements.
Customers
- Follow the systems used to ensure that all customer orders are produced to quality standards in the correct time.
Desired Experience & Qualification
Requirements
Minimum Experience
- At least 3 years’ cooking experience.
- Formal Education and Training
- Matric / NQF Level 4 equivalent.
Training Required
- Safety, Chef, Customer Service, Hygiene & Housekeeping, and Food Safety training.
Skills
Effective communication in English.
NQF Level 4 numeracy skills for recipe costings and accurate preparation.
Interpret recipe costings and apply correct manufacturing methods.
Produce fresh food cost-effectively according to customer requirements.
Knowledge
Fresh food products, ingredients, and quality standards.
Production chain and stock management.
Cold chain and temperature requirements.
Production processes and resource utilization.
Kitchen equipment operation and maintenance.
Hygiene, housekeeping, and workplace safety.
Current and future fresh food industry trends.
Personal Attributes
Willingness to learn and improve.
Outgoing and customer-focused.
Team-oriented, respectful, and appreciative.
Detail-oriented with a focus on overall objectives.
Positive attitude and consistent performance.
Receptive to feedback and development opportunities.
Special Requirements
Willingness to work shifts.
Creative flair for product presentation.