CORE PURPOSE OF JOB

To ensure quality preparation, cooking and presentation of food in line with required turnaround times and food, health

and safety requirements

KEYPERFORMANCE AREAS

• Create and maintain quality food preparation and output
• Efficient and Effective running of the Kitchen and Supervision of Staff
• Stock Control
• Compliance to food safety and health and safety requirements

CORE COMPETENCIES

• Customer Orientation
• Flexibility
• Adaptability
• Ability to work under pressure
• Communication
• Attention to detail
• Sense of urgency
• Decision-making
• Judgment
• Teamwork and Collaboration
• Planning and Organizing
• Knowledge and understanding of healthy eating practices, food allergies and intolerances
• Excellent understanding of the various types of food styles and presentation
• Knowledge of food preparation and production
• Knowledge of proper food handling and sanitation standards
• Ability to keep up with industry trends and create new and creative recipes ‘and menu’s
• Culinary skills
• Coaching
• Influencing others
• Passion and enthusiasm for creating culinary masterpieces
• Interpersonal skills

MINIMUM REQUIREMENTS

• Grade 12 plus relevant diploma in Culinary Arts or similar qualification

• 1 - 2 years’ experience as a Chef or in food management plus 1 years’ experience in supervising kitchen staff