Key Performance Areas would include, but are not limited to:
Preparing, cooking, and presenting high quality dishes within the specialty section.
Assist the Head Chef and Sous Chef in creating menu items, recipes and developing dishes.
Prepare an assortment of food.
Assist with the management of health and safety regulations and rules.
Assist with the management of food hygiene practices.
Manage and train any Commis Chefs.
Monitor portion and waste control.
Oversee the maintenance of kitchen and food safety standards.
The successful candidate must have the following qualification, skills and experience:
A recognized, relevant tertiary Qualification; Cerficate/Diploma with a certified Culinary Institute.
1-2 years relevant working experience in a similar environment ie CDP/Cook.
Strong administrative, organizing and skills and training and developing of all staff.
Computer literate in MS Office/Pilot
Maintain a high level of standards and professional demeanour.
Excellent interpersonal and communication skills (verbal and written).
Must be able to work independently, accurately and under pressure.
High attention to all health and safety rules.
The ability to multi-task and flexi time working hours.
A self-driven, pro- active and motivated person with an open mind and a positive work ethic
Demonstrates proficiency in the following Behavioural competencies:
Deliver
Play to win & celebrate success
Deliver the goods
Shape
Think consumer first
Make courageous moves
