PURPOSE OF THE POSITION: :
Responsible for supervising a particular part or parts of the kitchen. Responsible for quality of a la carte, set menu or buffet meals and all relevant planning, preparation, training, maintenance of a la carte, set menu or buffet meals.
Key Performance Areas:
- Food preparation and kitchen management
- Ensures that proper cooking methods are always adhered to.
- Ensures that all mise-en-place is completed prior to food service periods.
- Performs order placing for the following day’s activities.
- Performs additional duties as required or as requested by the Head Chef or Sous Chef.
- Assists with monthly purchasing budget
- Assists with Food cost budget and associated food controls
- Health & Safety
Requirements and experience:
- Grade 12 certificate
- Culinary Certificate or diploma
- Minimum 3 years’ experience in a similar role
- Experience in a 5-star property or restaurant will be an added advantage
- HACCP trained or the equivalent
SKILLS REQUIRED
- Leadership Skills
- Strategic Thinking
- Attention to detail and high level of accuracy
- Planning and Organising
- Change Management
- Innovation & Creativity
