Description

• Ensure the effective operation of the kitchens and departmental functions through the provision of team management and service delivery
• Ensure the quality, presentation, consistency and taste of all meals
• Plan and prioritize workload and tasks effectively for self and subordinates
• Maintain appropriate hygiene standards of the workstations and kitchen at all times
• Ensure that specifications are correct according to the standard recipes
• Ensure daily and meals and food for functions are prepared timeously
• Ensure the correct accompaniments and condiments are served with all meals
• Control production costs, i.e. no over production, and use of leftovers
• Develop direct reports as well as to provide training and development of subordinates in maintaining positive patient experience
• Assist the Assistant Catering Manager with menus, creativity and innovation
• Assist with the service and presentation of meals
• Support Catering Manager in managing costs and budget

Requirements

• Grade 12
• National Diploma in Culinary Arts or any other relevant qualification
• Oversee the preparation and cooking of all meals served by the Catering Department as per the standard recipes, production schedules and cycle menus of the group
• Proven experience of at least 5 years in a Senior/ Executive Chef position, functioning in a medium-sized kitchen, within a similar environment 
• Must have excellent plating and presentation skills
• Great attention to detail and creativity
• Thorough knowledge of cookery terminology and preparation methods
• Knowledge of Halaal dietary needs and cultural requirements and constraints
• Ability to train, develop & upskill staff
• Strong organizational and leadership skills, coupled with the ability to adjust to change at short notice
• Knowledge of Food Safety & Hygiene practices