Job Requirements
Minimum Qualifications:
- Matric
- Culinary Diploma from a reputable institution
- Minimum of 1 year of experience
- Ability to run a hot pass, stock take and food costing experience
Job Duties
Under the general guidance of the Sous Chef, Executive Sous Chef, and Executive Chef, direct and organize the activities of the Food Production Department, which includes:
- Establishing and maintaining the required culinary standards
- Ensuring the proper use and maintenance of kitchen equipment, employee hygiene, and safety
- Meeting standards of food quality and presentation while reducing wastage and controlling costs
- Supervising the kitchen team in the area assigned
- Assisting the Executive Chef and Sous Chef in the day-to-day running of the kitchen
- Deputizing in the Sous Chef's absence
- Ensuring courteous and efficient service is provided to guests in line with the Company’s vision, values, and fundamentals
Salary
R16 400 CTC, Pension, and Medical Aid
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