Duties & Responsibilities

• All aspects of purchasing, food preparation & presentation
• Menu design, planning & implementation
• Ensure that all equipment/stock/uniforms under chef’s control are managed and kept secure
• Sound understanding of food costing.
• Prepared to assist in other units when required
• Maintain complete control of the kitchen at all times
• Spot problems and resolve them quickly and efficiently
• Charged with maximizing the productivity of the kitchen staff, as well as managing a team of kitchen staff
• Ensure that quality culinary dishes are served on schedule; the approving of all prepared food items that leave his or her kitchen
• Produce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences.
• High levels of food quality and presentation reflecting traditional and modern cuisine
• Monitor and manage a cost effective production process reflecting best practices
• Monitor and manage hygiene standard and status in all kitchens – 90 % external audit
• Maintain and manage HACCAP standard of complex /food sample management
• Ensure the compliance to Health and Safety standards on the complex.
• Promote and ensure a safe working environment to guests and staff
• Maintain all GMP’s; QA documents and best practices
• Controls such as weekly stock takes/stock rotation /per stock levels to be maintained
• Portion control /Reduce Pilferage/Losses /Batch cooking system in place
• Ensure a consistent Food and Beverage COS are maintained & Improved
• Attend  nominated courses for personal development and growth
• Stay abreast with food trends
• Maintain a high standard of function presentation and skill

Qualifications

• Relevant tertiary qualification and/or equivalent in the food industry
• Minimum matric
• Minimum of 4 years’ management and professional cookery experience – Essential
• My Market and Menutec – Essential
• Must have reliable vehicle and driver’s license
• Training background
• Must have experience in functions