Key Responsibilities
- Prepare, cook, and present high-quality dishes within the assigned kitchen section.
- Manage a designated station (e.g., grill, sauce, pastry, pantry, fish, or vegetables).
- Ensure all food is prepared according to standardized recipes and portion sizes.
- Organize and prepare ingredients before service (mise en place).
- Maintain consistency in food quality, taste, and presentation.
- Supervise, train, and mentor Commis Chefs and Kitchen Assistants.
- Monitor food stock levels and inform management of ordering requirements.
- Minimize food waste and control food costs.
- Ensure proper storage, labeling, and rotation of food using FIFO (First In, First Out).
- Maintain cleanliness and organization of the assigned work area.
- Follow all food safety, sanitation, and hygiene procedures.
- Comply with HACCP standards and company policies.
- Assist other kitchen sections during busy service periods.
- Report equipment faults or maintenance issues promptly.
- Support inventory counts and stocktaking activities.
- Assist with menu development and recipe improvements when required.
Qualifications
- Culinary diploma or professional cookery qualification preferred.
- Previous experience as a Commis Chef or Demi Chef de Partie.
- Experience in high-volume restaurants, hotels, or cruise ships is an advantage.
- Food Safety and Hygiene certification preferred
Pay: R15 000,00 - R22 000,00 per month
Work Location: In person
