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Production Associate - Growth Track Umami Food Studio | Waterfall, Midrand | Starting ASAP 6-month fixed-term training and assessment contract → Full-time Growth track to Production Manager for High Performers The Company Umami Food Studio is a boutique Asian food company in Johannesburg Founded in 2018 by a Korean chef. Over 100 handmade Asian food products. 20 cooking classes. A 5-star reputation built over seven years — on Google and Facebook. Small company. High standards. Every product that leaves this kitchen has our name on it. The Opportunity Career track 1. Production Associate (Junior Chef de Partie Level) -> starting point 2. Senior Associate (Chef de Partie Level) 3. Production Supervisor (Senior Chef de Partie Level) 4. Production Manager (Sous Chef Level in Production Kitchen) Most kitchen jobs put you in one section of a big kitchen and keep you there. Your title is linked to the tenure, not to your actual performance. This one doesn't. You work directly alongside the owner. You learn production, quality control, inventory, class preparation, and team management — all of it. From the beginning. The goal is to grow the right person into Production Manager within two years. Performance is reviewed every 4 months. Salary and responsibility increase with performance, not with time. What You Will Do First 4 months Learn to make retail products according to the recipes and exact specification Pack; bottle, label, and store products correctly Follow hygiene, FIFO, and food safety standards Work with kitchen team to finish production on time Cover and master all kitchen helper operations As you prove yourself Plan daily and weekly production Check inventory and order ingredients Train and manage kitchen helpers Own quality control and ingredient inventory management Prepare cooking classes for execution This role requires consistency, accuracy, and reliability — not creativity. You must learn like a sponge and take corrections without defensiveness. This Role May Suit You If You're ready to move away from restaurant hours into a stable production schedule. Most shifts: Tuesday to Saturday, 06:30–16:00 Evening shifts: 2–4 per month, typically ending 23:00 On-site accommodation provided for evening shifts — work the morning shift after No work on Sundays and most public holidays This is a stable career for someone who wants to become genuinely skilled and grow together with one company. Compensation Starting package: R7,500 – R8,000 per month. This is what comes with it: Stable daytime hours — no split shifts, no double shifts. You know when your day ends. Spend Christmas and Easter with your loved ones — no work on Sundays and most public holidays. Performance reviews every 4 months — salary increases are tied to results, not to how long you've been here. Good people move fast. You learn how a real food business runs — not just the kitchen. Production planning, inventory, cost control, quality systems. The owner is both a working chef and a trained businesswoman. You work beside both sides of that As you grow: Earnings increase through salary increments, performance bonus, service tips, night shift allowance, and event payments. Production Manager level: From R15,000/month + possible profit sharing, based on what you deliver, not how long you stayed. Do not apply if You want a title & pay before proving yourself You are currently running your own food business or personal chef brand You see this as a stepping stone to expand your cooking skills - we are not a chef school. Your CV shows consistent short-term job movement You dislike repetition, measurement, following a fixed system and recipe discipline You cook by feeling instead of measurement You are unable to taste accurately and consistently as part of quality control You cannot work 2 - 4 evening shifts per month when required We invest serious time and resources into training this position. We expect that investment to come back to the business. Requirements You must (have) Diploma in Professional Cookery or equivalent formal culinary qualification 1–3 years’ experience after culinary school in hotel, food production company, catering, central kitchen and bulk cooking Must live within 10km of Waterfall, Midrand Good number skills - recipe scaling and calculation will be tested during the interview Strong planning and organisation skills Strong hygiene awareness and communication skills Obsessive attention to detail Genuine love for food and serving customers Understanding of HACCP, cross-contamination, dietary requirements and allergens Sharp taste palate: you must be able to safely work with all ingredients Valid South African ID + Clean police record Computer literacy: Google Docs, spreadsheets, and internet research Physical fitness: able to stand for long hours and lift/carry up to 15kg repeatedly Bonus Experience teaching or supervising junior kitchen staff Customer-facing experience in a high-end food or hospitality environment Valid driving license How to Apply Send the following documents & info. Apply Below CV 2 reference letters Academic transcript including Matric result Answer: “Why do you want a long-term production role instead of a restaurant, private dining, or creative chef role?” Answer: “Why should we hire you?” Look forward to hearing from you.
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