APPOINTMENT REQUIREMENTS
• Completed tertiary qualification in Culinary Arts
• Previous experience in a 5-star hotel kitchen or similar environment
• Must be hard working, dedicated and a team player.
• Must be enthusiastic and prepared to work shifts.
• Own transport preferable

KPA’S

• To deputise in the Head Chef's and Executive Chefs absence.
• To ensure that all chefs are familiar with the day's requirements.
• To ensure that the necessary stocks are on hand at the right quality and quantity.
• To ensure that fair discipline is maintained.
• To ensure that time sheets gets filled in daily
• To ensure that all statutory, as well as company, hygiene regulations are being strictly adhered to.
• To ensure that all maintenance problems are timeously reported and followed up.
• To ensure that all communications between restaurant and kitchen run smoothly.
• To ensure that each cook receives the correct orders for the appropriate tables.
• To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
• To ensure that the dining room/ restaurant personnel are "standing by" when delicate dishes are served.
• To ensure that regular on-the-job training is carried out so that subordinate staff perform their duties correctly.
• To run the pass and kitchen
• To ensure that the kitchen is left correctly and in correspondence with the standard closing procedures
• To ensure all temperature sheets, prep lists and FCS documentation gets filled in daily

COMPETITIVE MARKET-RELATED SALARY ON OFFER

To apply, please email CV's via website stating your current gross ctc monthly salary + notice period