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Line Cook

LINE COOK JOB SPECIFICATION: Minimum Grade 12 or equivalent required Experience in Hot Section, Grillardin, Entremetier, Cold Kitchen and Pastry a must! Minimum 5 years’ experience in a face paced a la carte/restaurant kitchen. Formal Cookery Qualification beneficial Excellent knowledge of Basic Health and Safety Regulations. Must be GUEST service driven Positive attitude and ability to work long hours Self-driven and motivated individual Must have excellent planning and organizational skills. Creative flair essential. Well groomed, presentable and professional manner. Own reliable transport. SUMMARY OF DUTIES (not limited to): Preparation of recipes at correct quantities, in a fast, efficient sequence according to order or requirements. Ensuring that all work areas and ancillary areas e.g. fridges, are maintained to a high standard of cleanliness and hygiene Ensuring that all stock, prepared items and left overs are kept securely and under the correct conditions applicable to each type of commodity stored. Constant communication with the Sous Chef with regards to daily stock requirements and anticipated shortages. Regular stock takes/checks are conducted and adequate security measures are maintained Ensure that operating equipment is used properly and not abused. Basic salary + provident fund package Send CV to Reference BZA-LINE

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