Sibusiso Mthembu, steering the kitchen with local focus
Sibusiso Mthembu sets the tone for how Kasi Fried Chicken runs. He watches quality, portion control and service for everyday customers in Orlando West and across Soweto, with an approach centred on hot food, fair portions and a counter team that keeps orders moving.
He also makes sure the menu stays simple and useful for the community, with meal options that work for lunch runs, supper on the way home and bigger family orders on weekends. The aim is consistent food that travels well and arrives in one piece.
Busisiwe Hadebe, keeping the store organised and ready
Busisiwe Hadebe manages the day-to-day flow in store, from opening checks to the last rush of the evening. She keeps the front and back of house aligned so the team knows what is coming in, what is going out and which orders need to move first. That matters when the queue builds up around lunch or when several collections land at the same time.
- Checks stock levels before the lunch peak
- Oversees clean serving areas and packing stations
- Supports smooth handover between kitchen and counter
Her work helps the kitchen stay calm even when the pace picks up. Customers feel that order in the way food is packed, labelled and handed over without confusion.
Vutlhari Ngqula, guiding the kitchen line and frying standards
Vutlhari Ngqula is the Kitchen Supervisor and keeps the frying process steady from the first batch to the last. He watches oil temperature, timing and seasoning so the chicken comes out crisp and evenly cooked. In a busy kitchen, that consistency means pieces leave the pass looking right and tasting the way people expect.
He also manages the team on the line, making sure each person knows their job during peak periods, including weekend family takeaways and bulk lunch boxes. When the order count rises, he keeps the pace up without letting quality slip.
- Monitors fry times for each batch
- Coordinates seasoning and plating for repeat orders
- Helps train new kitchen staff on clean handling
Kopano Phalatse, handling the front counter with calm service
Kopano Phalatse leads the front counter and sets the tone for every customer who walks in. She keeps orders moving, answers simple menu questions and helps people choose meal combos that suit the size of their household or group. A busy counter can turn messy fast, so her job is to keep it clear and respectful.
She is also careful with collection time slots, which is useful for customers coming from Meadowlands, Protea Glen, Dobsonville and other nearby areas. When the timing is right, the food leaves on schedule and people do not stand around longer than needed.
Noluthando Mokoena, planning catering for groups and events
Noluthando Mokoena manages catering requests for family packs, event snack packs, party trays and boxed lunches. Her role is to match the order size with the number of people and the time food will be served. That takes planning, especially for church groups, school events, funerals and weekend gatherings where food must arrive on time and hold up well.
She checks quantities carefully so customers are not left short, and she helps organise packing that is easy to hand out at the venue. For group orders, good planning saves stress later.
- Confirms portions for large orders
- Plans packaging for travel across Soweto
- Coordinates weekend prebooking requests
Tshepo Mavuso, keeping collections and deliveries on track
Tshepo Mavuso looks after delivery coordination and collection timing, which is important when orders need to move between Orlando West and surrounding areas. He works to keep handovers clear, especially when customers place orders ahead of time and want quick pickup or reliable delivery planning. Timing matters when traffic, weather or load-shedding can affect the day.
His focus is simple: the order must be ready when promised, packed properly and easy to carry. That includes checking addresses, making sure collections are grouped properly and keeping the flow organised during busy evening periods.
Zanele Sithole, protecting hygiene and food handling standards
Zanele Sithole leads quality and hygiene work across the kitchen and serving areas. She checks cleanliness, handling practices and packaging standards so the food leaves in good condition and stays presentable on the way home. In a fried-chicken kitchen, hygiene is not a side task, it is part of the service.
She keeps an eye on the practical details that matter in South African conditions, from heat in summer to dust and traffic on the road. Clean prep surfaces, sealed packaging and organised waste handling all help the business serve food that feels safe and well managed.
- Monitors daily cleaning routines
- Checks packaging quality before orders go out
- Supports food safety across busy service periods