Job Description

Qualifications:

Matric Diploma/Certificate in Culinary Arts

Minimum / Previous experience:

Previous experience working within a Kitchen or similar environment preferred Able to work shifts Experience in food costing and stock control Previous Experience in A la carte would be an advantage Minimum 3 years management experience

Personal attributes & Skills :

Working well under pressure, Honesty, Accuracy & Creative flair in all aspects of food Good communication Skills. Able to work within a team Ability to implement and maintain hygiene standards Creativity and innovative ideas will be highly advantageous Must have experience in all aspects of the kitchen

Key Responsabilities:

Deliver training and development for kitchen staff, covering procedures, food preparation, and service standards. Design, implement, and record induction and basic training programmes for all new employees. Supervise kitchen staff, providing regular feedback on performance and addressing development needs. Motivate, coach, and build a cohesive, high-performing kitchen team. Oversee kitchen operations in the absence of the Senior Sous Chef/Head Chef, ensuring consistency and professionalism. Collaborate with the Senior Sous Chef/Head Chef to develop and implement new menus. Enforce statutory regulations and food hygiene policies, ensuring all employees receive the necessary training. Apply strong knowledge of food controls, including ordering, stock management, and menu pricing. Monitor and control departmental expenses--food costs and wages--aligned to business volumes. Maintain and continuously improve service and operational standards to maximise guest satisfaction
Only candidates that meet the minimum requirements will be considered, if you do not hear from us in 2 weeks, please consider your application as unsuccessful.

Job Type: Full-time

Pay: From R6000,00 per month

Application Question(s):

What is your expected salary?
Work Location: In person