CHEF

Responsibilities: • Ensuring that all food is of excellent quality and served in a timely manner. • Planning the menu, keeping in mind budget, and availability of seasonal ingredients. • Overseeing all kitchen operations. • Coordinating kitchen staff, and assisting them as required. • Training staff to prepare and cook all the menu items. • Taking stock of ingredients and equipment, and placing orders to replenish stock. • Enforcing safety and sanitation standards in the kitchen. • Receiving feedback and making improvements where necessary. Requirements: • Past experience as a working chef. • Advanced knowledge of the culinary arts. • Perfectionism in sanitation and quality control. • Expert multitasking ability. • Ability to run stocktaking and place orders for resupply. • Exemplary work ethic in a high-pressure environment. • Passion and pride for delighting people with food. • Able to work on weekend and public holiday