Chef / Restaurant Manager

SUMMARY:
Experienced and Qualified

POSITION INFO:

Chef

Knysna, WC

R 25 000 - R 32 000

Vibrant water side restaurant based in Knysna, WC is currently seeking a Qualified Chef to join their team and prepare delicious meals for their customers. The candidates will be responsible for studying recipes, setting up menus and preparing high-quality dishes according to restaurant standards. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations. In a nutshell you will be responsible for Operational Functions, Preparation of Food, Staff Management, Menu Planning, Cleaning, Maintenance and Administration

Requirements

• Must live in Knysna or in close proximity with own reliable transport
• Culinary Degree, Diploma or certification
• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation regulations
• Must have at least 3 years combined Chef and Kitchen Management experience
• Energetic and Customer Service Orientated

Responsibilities

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area
• Understand and implement completely all policies, procedures, standards, specifications, guidelines and training programs.
• Achieve company objectives in quality, appearance of facility, sanitation and cleanliness through training of employees and creating positive, productive working environment
• Ensure the correct and sufficient quantities of perishables and non- perishables available as seasonally require

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