Kitchen cleaning Prepare fruit and vegetables for cooking Follow recipes to prepare ingredients Reordering Monitoring other cooks and team members Operate kitchen appliances and cooking apparatus Planning menus workstations with ingredients and equipment Train new kitchen staff Adhering to health and safety regulations Monitor stock levels and place orders Supervise kitchen hands Must be willing to relocate to Villiersdorp
Kitchen Management:
Must be able to coordinate and manage a complete kitchen operation. Main duties will include food preparation food quality control. Will be responsible for kitchen control systems and stock management. Candidates must be able to work in a team and able to lead a kitchen brigade. Only experienced candidates with good modern food trends. Will alternate between the two kitchens. Salary R 20 – 25 K ctc. Contact 0848459057 /
Must be able to coordinate and manage a complete kitchen operation. Main duties will include food preparation food quality control. Will be responsible for kitchen control systems and stock management. Candidates must be able to work in a team and able to lead a kitchen brigade. Only experienced candidates with good modern food trends. Will alternate between the two kitchens. Salary R 20 – 25 K ctc. Quote Reference RA79
qualification
vehicle Kitchen Management Supervision of Staff: Recruiting, training, and supervising kitchen staff. feedback. Operational Oversight: Overseeing daily kitchen operations to ensure smooth functioning. Ensuring Financial Management Budgeting: Managing the kitchen budget, including food, labor, and overhead costs Management: Overseeing inventory of ingredients and kitchen supplies. Establishing relationships with suppliers Staff Development: Providing ongoing training to kitchen staff on cooking techniques, food safety, and presentation
vehicle Kitchen Management Supervision of Staff: Recruiting, training, and supervising kitchen staff. feedback. Operational Oversight: Overseeing daily kitchen operations to ensure smooth functioning. Ensuring Financial Management Budgeting: Managing the kitchen budget, including food, labor, and overhead costs Management: Overseeing inventory of ingredients and kitchen supplies. Establishing relationships with suppliers Staff Development: Providing ongoing training to kitchen staff on cooking techniques, food safety, and presentation
coordinate the work of kitchen staff, including sous chefs, cooks, and kitchen assistants, providing guidance to.
have at least 5 years of experience in a hotel kitchen as a sous chef.
availability in menu design. Kitchen Management: Overseeing the daily operations of the kitchen. Coordinating and supervising kitchen staff, including sous chefs, line cooks, and kitchen assistants. Ensuring all kitchen equipment order. Staff Training and Development: Training kitchen staff. Providing ongoing training and mentoring taste. Health and Safety Compliance: Ensuring the kitchen complies with health and safety regulations. Maintaining Maintaining cleanliness and organization in the kitchen. Implementing and enforcing hygiene and sanitation