Qualifications:
Matric/Diploma or qualification in Culinary Skills or
equivalent preferred.
Minimum / Previous experience:
- Minimum 3 -5 years’ Management experience
- Minimum 5 years’ experience working as a Chef
- Restaurant and Banqueting Experience
- Good computer skills (MS OFFICE)
- Must be able to work flexible hours including weekends and
be able to multitask under pressure
- Drivers licence with own transport
Personal skills and attributes:
Professional, Organized, Team Player and Proactive
Key responsibilities:
- Planning and preparation of food.
- Stock management: Awareness of stock levels, keeping stocks to a
minimum level and spot-checks.
- Kitchen administration: Plan meals and menus, create new menus and
dishes, and maintain high standards of existing menus and meals.
- Monitor and control food cost percentages at all times.
- Purchase all food and related products using approved suppliers.
- Manage staff rotation, roster and kitchen cleaning schedule.
- Provide training and development for department staff ie. Procedures, food
preparation etc.
- Motivate, coach and build the kitchen team.
- Ensure the kitchen is run in a professional manner.
