Chef

JOB SUMMARY

KEY RESPONSIBILITIES

• Creating & planning daily meal plan/menu.
• Ensuring that all food is of excellent quality and served in a timely manner in line with company guidelines.
• Overseeing all kitchen operations.
• To be hospitable, cooperative, and polite with any visitors and fellow team members
• Cook entrees and preparing other menu’s such as salads.
• Taking stock of ingredients and equipment and placing orders to replenish stock
• Ensuring that food is unspoiled and kitchen equipment is functional at all times
• Training fellow kitchen staff to prepare and cook all the menu items.
• Maintaining up-to-date culinary trends.
• To supervise, assist and promote a positive health & safety culture.
• Receiving feedback positively and making improvements where necessary.

QUALIFICATIONS AND EXPERIENCE / MINIMUM REQUIREMENTS

• Culinary school Certificate or diploma.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Ability to run stocktaking and place orders for resupply.

COMPETENCIES AND PERSONAL QUALITIES

• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.
• Great leadership and interpersonal skills.