Employer Active
Duties & Responsibilities
Planning of menus and costing, and the effective implementation
Give appropriate support or guidance to members of the kitchen when the need arises and supervise performance of kitchen staff to ensure proper
Identify training needs, develop training plans and implement training sessions for all associates within the section on a regular
Follow the prescribed and ensure adherence to standards of hygiene in the
Ensure that the quality & quantity standards of preparations and presentations are adhered to in the
Promote ongoing learning & development within the
Promote good team spirit
Menu designing and creating an excellent food experience for
Desired Skills and Expertise:
South African Citizens only
Diploma in Professional Chef4 - 3 years in similar role and environment is a must (3 Star, Multi-outlet)
Age between 30 and 45
Strong Food knowledge, menu planning, costing and sales
Vibrant, modern and fresh South African cuisine knowledge
POS (PlusPoint, Apex) knowledge, menu building, recipe distribution and calculation will be an advantage
Employee must be able to consistently apply skills and knowledge requirements of the job position in order to meet and exceed Key Result
Sober habits and professional appearance
Able to display management skills in the interpretation of the Hotel policies, business objectives and the application of resources, controls of costs and management of staff and
Single unfurnished accommodation available at minimum rate
Strong personality that can think on their feet and work under Strong leader who have been in charge of employees
Must have grade
Formal cooking/ pastry degree/diploma
Experience in a la carte and banqueting preparation in Creative individual needed with passion for pastry
Candidate will be required to:
Train and motivate pastry
Manage the a la carte and banqueting pastry pass on a daily Create and maintain
Daily meetings and handovers, stock counts and
Maintain and achieve food costing
Maintain hygiene standards in your
Full Time