Talent Pool: Functions Chef

Duties & Responsibilities

• Food Preparation & Cooking:
  Prepare, cook, and present high‑quality dishes according to established recipes and standards. Ensure consistency in taste, presentation, and portioning. Adapt menus to accommodate dietary requirements, allergies, and special requests.
• Kitchen Operations Management:
  Oversee day‑to‑day kitchen activities to ensure smooth and efficient operation. Maintain high standards of hygiene, cleanliness, and food safety in compliance with health regulations. Monitor stock levels and place orders to ensure optimal inventory levels.
• Menu Planning & Innovation:
  Contribute to menu development, seasonal specials, and new dish creation. Ensure dishes remain cost‑effective while meeting quality standards. Stay informed of culinary trends and incorporate fresh ideas.
• Staff Supervision & Training:
  Lead and mentor kitchen staff, fostering teamwork and high performance. Train junior chefs and kitchen assistants on food preparation, equipment use, and safety procedures. Support scheduling and task delegation.
• Quality Control & Customer Satisfaction:
  Ensure all food leaving the kitchen meets the restaurant’s standards. Address guest feedback professionally and adjust operations where needed. Collaborate with management to enhance the overall dining experience.

• Proven experience as a Chef or similar role.
• Strong knowledge of cooking techniques and kitchen equipment.
• Ability to thrive in a fast‑paced environment.
• Excellent time management, leadership, and communication skills.

• National Senior Certificate.
• Culinary qualification or relevant training preferred.

Bellville, Western Cape, South Africa

ZAR5,500.00 – ZAR5,500.00 per month