Chef

Tsebo Solutions Group; Milnerton; Sur place; ZAR 180 000 - 240 000; Plein temps

Résumé du poste

Tsebo Solutions Group in Milnerton is seeking a culin ary professional to manage kitchen prep and cooking, ensure accurate portions and presentation, and supervise junior staff.

Responsibilities include maintaining stock, enforcing hygiene, and participating in training. The role offers growth opportunities within a busy kitchen environment in the Western Cape.

Qualifications

• 2+ years of experience in kitchen preparation and cooking.
• Relevant tertiary qualification and Associate Culinary Degree or recognized in-service training.
• At least 6 months experience in a similar capacity.

Responsabilités

• Ensure stocks are kept under optimum conditions.
• Ensure mise-en-place is freshly prepared and on time.
• Prepare dishes to the correct recipe and quantity.
• Present dishes with correct garnish and portion size on prescribed serving dish.
• Keep the kitchen section clean and tidy at all times.
• Train junior cooks and trainees with guidance.
• Communicate shortages promptly to the sous chef or head chef.
• Deputise in the sous chef's absence and take charge when directed.
• Attend training courses and seminars as required.
• Study management subjects for future advancement.

Connaissances

Clear communication

Physical stamina

Standing for long periods

Formation

Associate Culinary Degree

In-service training

Description du poste

Duties & Responsibilities

• To ensure that all stocks are kept under optimum conditions.


• To ensure that all mise-en-place is always freshly prepared and on time.


• To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.


• To ensure that all dishes reach the hot plate correctly garnished the correct portion and size, presented on the prescribed serving dish in the prescribed manner.


• To ensure that his section is being kept clean and tidy at all times.


• To ensure that junior cooks and trainees receive the right training and optimum guidance.


• To ensure that any anticipated shortages are communicated promptly to the sous chef or head chef.


• To ensure that no horseplay is allowed in his section and that all staff under his control are treated fairly and with courtesy.


• To deputise in the sous chef's absence and take charge of the kitchen when directed to do so.


• To attend training courses and seminars as and when required.


• To strive to study management subjects in preparation for future advancement

Skills and Competencies

• Must be able to communicate clearly with managers, kitchen and dining room personnel.


• Be able to reach, bend, stoop and frequently lift up to 20kg.


• Be able to work in a standing position for long periods of time (up to 9 hours).

Qualifications

• A minimum of 2 years of experience in kitchen preparation and cooking.


• Relevant tertiary qualification and Associate Culinary Degree / or recognized in service training.


• At least 6 months experience in a similar capacity.