The Chef is responsible for all that goes on in the kitchen. He/She is to control and manage the day to day running of the Kitchen, ensuring that the preparation and presentation of food complies with the required standards and costs are controlled within budget. He/she should also be responsible for hiring and training other cooks, prep persons and dishwashers.
DUTIES
1. To prepare all dishes for service in the restaurant in liaison with the other cooks
2. Maintaining quality standards for food service
3. To ensure that University and statutory regulations pertaining to the safety and hygienic operations of the kitchen and ancillary areas are adhered to by all members of staff and visitors.
4. To ensure that foodstuffs are used correctly so that wastage is kept to a minimum and staff are trained to effect good portion control.
5. To ensure that the correct stocks are on hand at the right quality and quantity.
6. Monitors receipt of supplies and proper storage.
7. To hold daily meetings with the Kitchen Brigade to ensure the smooth running of the Kitchen.
8. To work closely with the Stock Coordinator to ensure the smooth running of receiving goods for the kitchen area.
9. To assist in any of the kitchens, this may require assistance within or outside normal working hours.
10. To report and where possible take action about customers complaints and compliments.
11. Train and instructs employees in cooking, food preparation and food handling techniques.
Available for immediate start
40 hours 5 days per week
$75,000 per annum
DUTIES
1. To prepare all dishes for service in the restaurant in liaison with the other cooks
2. Maintaining quality standards for food service
3. To ensure that University and statutory regulations pertaining to the safety and hygienic operations of the kitchen and ancillary areas are adhered to by all members of staff and visitors.
4. To ensure that foodstuffs are used correctly so that wastage is kept to a minimum and staff are trained to effect good portion control.
5. To ensure that the correct stocks are on hand at the right quality and quantity.
6. Monitors receipt of supplies and proper storage.
7. To hold daily meetings with the Kitchen Brigade to ensure the smooth running of the Kitchen.
8. To work closely with the Stock Coordinator to ensure the smooth running of receiving goods for the kitchen area.
9. To assist in any of the kitchens, this may require assistance within or outside normal working hours.
10. To report and where possible take action about customers complaints and compliments.
11. Train and instructs employees in cooking, food preparation and food handling techniques.
Available for immediate start
40 hours 5 days per week
$75,000 per annum
