Chefs (2 Positions)

Chefs are responsible for preparing high-quality meals, managing kitchen operations, and ensuring food safety standards.

Food Preparation:

Prepare, cook, and present dishes according to standardized recipes and plating guidelines.

Menu Planning:

Assist in developing menus, creating specials, and pricing dishes.

Quality Control:

Ensure all food meets quality, taste, and presentation standards before leaving the kitchen.

Kitchen Management:

Oversee kitchen operations, manage kitchen staff, and ensure efficient service during peak hours.

Inventory Management:

Monitor stock levels of ingredients and communicate low-stock items to management.

Hygiene & Safety:

Adhere strictly to food safety, hygiene, and sanitation standards (proper handling, storage, cooking temperatures).

Kitchen Cleanliness:

Maintain a clean and organized kitchen environment, including all equipment, utensils, and surfaces.

Staff Training:

Train junior kitchen staff on cooking techniques, recipes, and safety protocols.

Cost Control:

Monitor food costs, portion control, and minimize waste to maintain profitability.

MINIMUM REQUIREMENTS

Full Grade 12 Certificate.

Relevant academic or professional qualifications for specialised positions.

Previous experience in the hotel or hospitality industry is an added advantage.

Good communication and customer service skills.

Ability to work under pressure and as part of a team.

Applicants must be hardworking, honest, reliable, and self-motivated.

• Prepare, cook, and present dishes according to standardized recipes and plating guidelines.
• Assist in developing menus, creating specials, and pricing dishes.
• Ensure all food meets quality, taste, and presentation standards before leaving the kitchen.
• Oversee kitchen operations, manage kitchen staff, and ensure efficient service during peak hours.
• Monitor stock levels of ingredients and communicate low-stock items to management.
• Adhere strictly to food safety, hygiene, and sanitation standards (proper handling, storage, cooking temperatures).
• Maintain a clean and organized kitchen environment, including all equipment, utensils, and surfaces.
• Train junior kitchen staff on cooking techniques, recipes, and safety protocols.
• Monitor food costs, portion control, and minimize waste to maintain profitability.

• Good communication and customer service skills.
• Ability to work under pressure and as part of a team.
• Hardworking, honest, reliable, and self-motivated.

• Full Grade 12 Certificate.
• Relevant academic or professional qualifications for specialised positions.
• Previous experience in the hotel or hospitality industry is an added advantage.