Responsibilities
- Plan and execute menus in collaboration with other colleagues
- Manage ingredients that should be frequently available on a daily basis
- Follow the directions of the executive and sous chef
- Ensure adherence to all relevant health, safety and hygiene standards.
- Suggest new ways of presentation of dishes and procedures for optimizing the cooking process.
- Give attention to the productivity of the kitchen such as speed and food quality
Qualifications & Requirements
- Diploma in relevant field or Qualification from a culinary school.
- Past experience working in a similar role
- Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
- Ability to work well in a team
- Excellent listening and communication skills as well as multi-tasking skills.
- Passion for delivering great food and service.
- Available to work shifts during weekends and holidays
