• Opening and closing of the kitchen
• Allocation of duties to junior staff – mice-en-place
• Stock control – managing stock takes, stock rotation, portion, wastage and spoilage control
• Procurement – preparation of stock required for the week based on stock counts
• Maintain health, safety and hygiene systems
• Maintain food safety standards
• Assist with cooking and managing the flow of food based on orders (pass)
• Garnishing and plating
• Dealing with guest queries, questions and problems
• Oversight of dietary requirements
• Training of junior staff – ongoing
• Any other ad hoc duties as required by owner / manager

Qualifications:

• Matric – coupled with a certificate / diploma in culinary arts
• Fluent in English and Afrikaans
• Basic computer literacy

Competencies:

• Leadership skills
• Excellent communication
• Self-motivated
• Passionate and keeps abreast of culinary trends
• Organized
• Muti-tasking skills
• Attention to detail
• Numeracy skills