About the job
Duties & Responsibilities
- Prepare and cook meals according to recipes, quality standards, and presentation guidelines
- Assist in planning daily menus and specials.
- 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 CompetenciesPrevious 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 (but not always required) Qualifications
- National Senior Certificate
- Hospitality or Culinary qualification
- 2 – 3 years of experince
- Certificate or diploma in Culinary Arts (advantageous but not mandatory).