Duties & Responsibilities
- To ensure that all stocks are kept under optimum conditions.
- To ensure that all mise-en-place is always freshly prepared and on time.
- To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
- To ensure that all dishes reach the hot plate correctly garnished the correct portion and size, presented on the prescribed serving dish in the prescribed manner.
- To ensure that his section is being kept clean and tidy at all times.
- To ensure that junior cooks and trainees receive the right training and optimum guidance.
- To ensure that any anticipated shortages are communicated promptly to the sous chef or head chef.
- To ensure that no horseplay is allowed in his section and that all staff under his control are treated fairly and with courtesy.
- To deputise in the sous chef's absence and take charge of the kitchen when directed to do so.
- To attend training courses and seminars as and when required.
- To strive to study management subjects in preparation for future advancement
Skills and Competencies
- Must be able to communicate clearly with managers, kitchen and dining room personnel.
- Be able to reach, bend, stoop and frequently lift up to 20kg.
- Be able to work in a standing position for long periods of time (up to 9 hours).
Qualifications
- A minimum of 2 years of experience in kitchen preparation and cooking.
- Relevant tertiary qualification and Associate Culinary Degree / or recognized in service training.
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