Lab Chef | Bakery & Ice Cream

Lab Chef | Bakery & Ice Cream

Seeking a skilled LAB
CHEF in Woodstock, Cape Town to lead artisan bakery, ice cream, and dessert production with creativity, precision, and consistency..

This outlet produces dairy, vegan, and sorbet ice creams, baked goods, and confectionery in small batches, supplying multiple stores, partner locations, food service, events, and wholesale. The production lab is fully equipped, documented, and staffed, ready for a chef who thrives in a hands-on leadership role.

Beyond daily operations, this role is central to maintaining the outlet’s reputation for artisanal quality. Every product leaving the lab reflects the promise of excellence, and the Production Chef ensures that promise is consistently delivered. Success in this position means not only producing exceptional ice creams and desserts but also shaping the long‑term reputation of the outlet as a destination for premium, handcrafted indulgence

As the Production Chef, you will run the production lab end‑to‑end, overseeing daily schedules, ingredient ordering, product quality, and team performance. This is a hands‑on role requiring technical expertise, operational discipline, and the ability to lead by example. You will collaborate closely with management to ensure efficiency, consistency, and excellence across all product lines.

• Planning
  :
  Translate demand into weekly and daily schedules, coordinated with logistics.
• Ordering
  :
  Manage fresh, bulk, and technical ingredients, packaging, and consumables with safety stock maintained.
• Daily Operations
  :
  Lead morning briefs, oversee production stations, and ensure daily close‑outs are signed off.
• Product Quality
  :
  Ensure recipes are followed exactly, batches are tasted, and the team is trained to maintain standards.
• Machine Oversight
  :
  Operate equipment to procedure, maintain cleanliness, and manage scheduled servicing.
• Team Leadership
  :
  Train and rotate staff across stations, manage rosters, hiring, and discipline under labour law.
• Food Safety
  :
  Uphold cold chain, hygiene, labelling, allergen segregation, and audit readiness.
• Performance Tracking
  :
  Monitor output, wastage, downtime, and labour efficiency with regular reporting.
• Hands-On Production
  :
  Work alongside the team at stations including Mix, Churn, Prep, and Bake.

• Experience
  : 3-5 years running a kitchen, artisan bakery, or patisserie, with a team reporting to you. Ice cream or baking experience is advantageous.
• Skills
  :
  Strong planning, record‑keeping, and operational management. Technical expertise in pastry or baking is a plus.
• Attributes
  :
  Calm under pressure, humble, hands‑on, and committed to high standards without compromising team morale.
• Lifestyle
  :
  High integrity, reliable, and aligned with a healthy lifestyle.
• Flexibility
  :
  Willingness to work baseline hours (07:30-16:30), Saturdays, and longer days in peak season.
• Non‑Negotiables
  :
  Trained chef/pastry chef/baker background, valid driver’s licence with reliable vehicle, right to work in South Africa, and HACCP knowledge.

Ideal candidates will also demonstrate adaptability and curiosity, showing a willingness to embrace evolving production methods and new flavor innovations. A proactive approach to learning and continuous improvement will ensure the team remains competitive and the outlet maintains its reputation for excellence

• ZAR 25 000 - 32 000 Gross (cost to company, depending on experience).

All references will be verified, and background checks may be conducted.

Only candidates who meet the requirements and submit complete applications will be contacted.