Purpose of the Job:
Creating dishes/menus. Management of staff. Delegating tasks. Maintaining health and safety standards within the kitchen. Stocktakes. Ordering stock. Training staff on production. Creating a production plan.
Job Objectives:
- Stock Management
- Meal Preparation
- Quality and Hygiene Control
- Team Management
- Administration / General
- Customer Service
Qualifications:
- Matric – essential
- Chef Qualification/Hotel School Management – essential
Experience:
- Chef experience – essential
- Team management – desirable
- Work scheduling – desirable
- Stocktaking – desirable
- Knowledge and Skills
Essential
- An understanding of produce and ingredients.
- Relevant legislation regarding food health and safety.
- Food preparation and food service management methods and techniques.
- Food values, nutrition and uses for left over food
- Health Hazards in food preparation and service and precautionary measures
- Desirable
- Retail knowledge
- Scheduling
- Planning and modifying menus
Closing Date: 2024/08/11
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