About the job
Duties & Responsibilities
- Prepare and cook meals according to recipes, quality standards, and presentation guidelines
- Assist in planning daily menus and specials.
- Maintain high standards of quality, taste, and presentation
- Oversee and support junior kitchen staff, providing guidance and training when needed.
- Maintain cleanliness, safety, and hygiene standards throughout the kitchen.
- Monitor stock levels, assist with ordering, and ensure proper storage of ingredients.
- Ensure food is prepared efficiently and delivered on time.
- Assist with costing, portion control, and reducing food waste.
- Step in to manage the kitchen in the absence of the Head Chef or Sous Chef.
Skills and Competencies
- Previous experience as a Cook or similar role
- Strong knowledge of kitchen operations and food safety
- Ability to work under pressure and manage time effectively
- Excellent teamwork and communication skills
- Attention to detail and commitment to quality Culinary training is an advantage
- Reliable, punctual, and safety-conscious
- Customer-focused with a positive attitude
Qualifications
- National Senior Certificate
- Hospitality or Culinary qualification
- 2 – 3 years of experince
- Certificate or diploma in Culinary Arts (advantageous but not mandatory).