Duties: Monitor the quality of raw and cooked food products to ensure that standards are met Monitor sanitation practices to follow standards and regulations Check the quantity and quality of received products Order or requisition food and other supplies needed to ensure efficient operation Supervise and coordinate activities of cooks and workers engaged in food preparation Inspect supplies, equipment, and work areas to ensure conformance Determine how food should be presented and create decorative food displays Instruct Cooks in the preparation, cooking, garnishing, and presentation of food Estimate amounts and costs of required supplies, such as food and ingredients Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers Keep control of the ordering, from delivery, to issuing to different departments Maintain food quality and presentation standards To ensure food is prepared promptly Report necessary problems and shortages Liaise with group food custodian on all new ideas and suggestions Always be available to help with stock-taking measures and assist with the capturing of it Ensure that all HACCP standards are maintained Ensure that the kitchen equipment is clean and in working order at all times To ensure minimum wastage of raw and cooked materials Keep up to date with current promotions and new products Make sure all Village N Life rules and regulations are implemented at all times throughout the kitchen Supervise the quality of food, work, and produce in the kitchen Management Maintain uniform standards Work rosters Manage HR-related issues within Kitchen Manage the hygiene of kitchen staff Keeping cleaning rosters, timesheets, order sheets, and maintenance rosters up to date and implemented Maintain correct staffing levels Correct disciplinary procedures and actions to be enforced at all times To ensure that all staffing issues are dealt with in the correct manner To maintain the status quo in the kitchen environment thus assisting to eliminate uncalled disciplinary problems Keep staff personal information up to date in their files Carry out instructions given by management Maintain the tidiness of all storerooms, fridges, and freezers Kitchen is in a hygienic, clean and orderly fashion at all times Ensure that the facilities file is up to date and being correctly implemented Have detailed documents on opening and closing procedures of the kitchens To contribute and be involved in meetings and daily handovers Salary: R 25 000 R 30 000 Requirements: Grade 12 or Equivalent Professional Cookery Certificate / Culinary Diploma is essential Previous experience in the same or similar position in a 4/5 star hotel Must be familiar with all duties and procedures in the Kitchen Must show great attention to detail Willingness to lead, take charge and offer direction Ability to multitask Excellent communication skills Friendly and service orientated Good Managerial and Leadership Skills Must be able to work shifts
