Job Description

• Supports the Head Chef as well as other kitchen employees in food production.
• Assists kitchen staff in maintaining high cuisine standards for function clients as well as delegates.
• Helps the Head Chef in the development of menus.
• Assists the Head Chef in making requisitions for food items.
• Ensure that dishes are prepared and cooked according to the specific restaurant standards.
• Managing the development and supervision of the Commis Chefs on the section, ensuring they are fully trained and understand their duties.
• Ensure that stock is rotated and controlled within the specific section of the kitchen.
• Ensure the cleaning schedule is adhered to and that cleaning tasks are delegated as appropriate.
• Ensure full understanding of the functional administration of the restaurant.
• Maintain a detailed Knowledge of the full menu and be able to explain dish descriptions.
• Ensure compliance with legal requirements under the H&S act 1974 and Food Hygiene.
• Ensure all policies, procedures, standards and guidelines are carefully adhered to.

Qualifications:
• At least 3 years’ experience in Culinary is required.
• Able to instill safety and sanitation habits.
• Can converse in basic English, knowledge of additional languages is advantages.
• Have a well-groomed, professional appearance.
• People and customer oriented, motivator and self-starter.
• Team builder, displays initiative and creativity.
• To perform effectively in duties and excellent attention to detail.
• Should love working with food
• Can work well in a team and in a diverse work environment
• Must present a positive and professional attitude at all times.