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Head Chef

Qualifications & Experience: Chef Diploma or National Diploma in food and beverage Management is preferred. Minimum of 5 years’ experience. Primary Functions: Knowledge of Food preparation and hygiene Menu Planning. Stock Control. Managing all kitchen functions Training Staff Health and Safety. Purchasing Staff Rostering Maintaining quality standards. Key Performance Areas: Food preparation all delivered in a timely manner High Standards of Sanitation to me maintained Ensure daily stocktakes are conducted and recorded Ensure procedures followed to eliminate wastage, including stock rotation. Provide regular training for the staff Personal Attributes: Sound communication and interpersonal skills Ability to prioritise. Attention to detail Customer focused & service driven.

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