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RESPONSIBILITIES:
- Maintain health, hygiene and safety requirements
- Control quality, quantity and cost price of all dishes prepared in area of responsibility
- Ensure that the Sous chef is informed on ingredient orders, maintain par stock levels and accept and store food deliveries according to SOP’s
- Ensure proper handling and storage of food in line with HACCP requirements
- Ensure that all mise-en-place is always freshly prepared and on time
- Ensure that all dishes are correctly garnished, have the correct portion size and are presented on the prescribed serving dish in the prescribed manner
- Put in effort into optimizing the cooking process with attention to speed and quality
- Help to maintain a climate of smooth and friendly cooperation
REQUIREMENTS:
- Grade 12 & Chef Certificate/Diploma
- Minimum 1-2 years previous experience
- Excellent interpersonal- & communication skills, written and verbal
- Able to work in a team
- Ability to maintain a professional working relationship with all departments and across all cultures and religions
- Comfortable in dealing with very distinguished clientele
- Friendly and helpful
- Punctual and self-disciplined
- Reliable and adaptable
- Excellent ability to pay attention to detail
- Stress tolerance and able to work under pressure
- Must be flexible with working nights, weekends and holidays.
