Cook โ Curro Langebaan | Langebaan, Western Cape โ Apply by 11 September 2026
Employer: Curro
School: Curro Langebaan
Position: Cook
Location: Langebaan, Western Cape, South Africa
Employment Type: Full-Time
Start Date: January 2027
Vacancy Reference: 29894
Closing Date: 11 September 2026
Overview
Curro Langebaan is recruiting a qualified and experienced Cook to join the school on a full-time basis from January 2027.
The successful candidate will be responsible for planning and preparing meals, developing menus, managing food budgets and stock, coordinating kitchen operations and ensuring that meals meet appropriate nutritional, hygiene and health and safety standards.
The role also involves managing kitchen staff, coordinating catering for special events and ensuring that learner allergies, dietary needs and religious requirements are appropriately accommodated.
Key Responsibilities
Menu Planning and Food Preparation
– Plan and develop menus in consultation with the appropriate manager.
– Develop recipes and calculate the quantities required for planned meals.
– Determine ingredient quantities according to learner numbers to minimise food wastage.
– Assist with compiling suitable and nutritionally balanced menus.
– Obtain input from relevant school management when planning meals.
– Ensure menus take nutritional, health and safety requirements into consideration.
– Prepare and coordinate meals according to approved menus.
Food Budgeting, Purchasing and Stock Control
- Prepare food budgets based on approved menus and recipes.
- Plan meals according to available budget allocations.
- Include kitchen supplies and equipment requirements in budget planning.
- Identify suitable suppliers based on quality and cost.
- Place orders and procure approved food and kitchen supplies.
- Receive deliveries and oversee incoming stock.
- Conduct monthly stock control and monitor quantities available.
- Adjust purchasing requirements according to existing stock levels.
- Purchase additional food or supplies when authorised by management.
Kitchen and Meal Operations
- Help manage food preparation facilities across the school where applicable, including kitchens, cafeterias, aftercare facilities and tuck shops.
- Coordinate the preparation and distribution of meals.
- Maintain kitchen equipment and assist with keeping the asset register updated.
- Ensure appropriate meals or alternatives are available for learners with allergies or specific religious and dietary requirements.
- Monitor the quality of food preparation and implement corrective measures when necessary.
- Maintain high standards of cleanliness and hygiene.
- Ensure compliance with applicable health and safety requirements.
- Assist with maintaining required food-premises and health and safety certifications.
Special Event Catering
- Review catering requirements for school functions and special events.
- Develop suitable menu options.
- Prepare catering costs and budgets.
- Obtain the necessary budget approvals.
- Coordinate the purchase, preparation, presentation and delivery of food.
- Ensure catering areas and venues are cleaned appropriately after events.
Staff Supervision
- Prepare shift schedules for kitchen employees.
- Manage daily shifts and make contingency arrangements where necessary.
- Monitor staff attendance and timekeeping.
- Coordinate leave and staff substitutions.
- Assist with training and developing kitchen employees.
- Monitor employee performance.
- Address or escalate disciplinary matters where necessary.
- Participate in interviewing and selecting new kitchen staff.
Minimum Requirements
Applicants must have:
- Matric / Grade 12.
- A formal cooking qualification.
- A valid driver’s licence.
- At least 2 years of cooking experience.
- Experience in kitchen and cafeteria and/or tuck-shop management.
Requirements and Skills
The ideal candidate should demonstrate:
- Strong cooking and food-preparation skills.
- Menu and recipe planning abilities.
- Knowledge of nutrition and dietary requirements.
- Food costing and budgeting skills.
- Procurement and supplier-management skills.
- Stock-control experience.
- Kitchen-management abilities.
- Knowledge of food hygiene and health and safety requirements.
- Ability to supervise and coordinate kitchen employees.
- Good organisational and time-management skills.
- Ability to minimise food waste and control costs.
- Ability to cater for allergies and special dietary requirements.
- Good communication and teamwork skills.
- Ability to coordinate catering for school events and functions.
Possible Interview Questions
- Tell us about your previous experience working as a Cook.
- What formal cooking qualification do you have?
- How do you plan a menu for a large number of learners?
- How would you calculate food quantities while minimising waste?
- What experience do you have managing a kitchen, cafeteria or tuck shop?
- How do you manage food allergies and special dietary requirements?
- What steps do you take to maintain food hygiene and kitchen safety?
- Tell us about your experience with food budgets and stock control.
- How would you deal with a supplier delivering incorrect or poor-quality ingredients?
- How do you supervise kitchen employees during busy periods?
- Tell us about a time you catered for a large event or function.
- How would you maintain meal quality while working within a limited budget?
CV Tips for This Position
Your CV should clearly show your Grade 12 qualification, formal cooking qualification, valid driver’s licence and at least two years of cooking experience.
Highlight relevant experience involving:
- Professional cooking and food preparation.
- School, institutional or large-scale catering.
- Menu planning.
- Kitchen or cafeteria management.
- Food budgeting and costing.
- Stock control and procurement.
- Staff supervision.
- Food hygiene and safety.
- Catering for events.
- Managing allergies and special dietary requirements.
APPLICATION PROCESS
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