Job Requirements Matric
Culinary Diploma from a reputable institution
Experience is a minimum of 1 year
Must be able to run a hot pass, stock take and food costing experience
Job Duties
Under the general guidance of the Sous Chef, the Executive Sous Chef and Executive Chef direct and organises the activities of the Food Production Department, which includes a variety
of responsibilities such as establishing and maintaining the required culinary standards;
Ensuring the proper use and maintenance of kitchen equipment, employee hygiene, and safety.
Ensures that standards of food quality and presentation are met at all times while reducing wastage and controlling costs. He supervises the kitchen team area assigned to him.
To assist the Executive Chef and Sous Chef in the day-to-day
running of the kitchen.
To deputise in the Sous Chef's absence.
To ensure that a courteous and efficient service is provided to the guest in line with the Companys vision, Values and fundamentals.
Salary
R16 400 CTC, Pension, and Medical Aid
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