Chef

Ensure the quality, presentation, consistency and taste of all meals

Maintain appropriate hygiene standards of the workstations and kitchen at all times

Ensure that specifications are correct according to the standard recipes

Ensure daily and meals and food for functions are prepared timeously

Ensure the correct accompaniments and condiments are served with all meals

Control production costs, i.e. no over production, and use of leftovers

Develop direct reports

Provide input into the training and development of subordinates

Assist the Assistant Catering Manager with menus; creativity and innovation

Assist with the service and presentation of meals

Grade 12 with a recognised Chef qualification and 3 years’ experience

Thorough knowledge of cookery terminology and preparation methods

Knowledge of Halaal dietary needs and cultural requirements and constraints

To oversee the preparation and cooking of all meals served by the Catering Department as per the standard recipes, production schedules and cycle menus