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- Check freshness of food and discard out-of-date items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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