Vacancy

Chef

Reference:

JN1311

Job Title:

Chef

Job Level:

Intermediate

Job Type:

Permanent

Job Location (Province):

Limpopo

City/ Town:

Bela Bela

Salary:

Market Related

Salary Frequency:

Per Month

Salary From:

Undisclosed basic salary

Salary To:

Market Related

Industry:

Hospitality

Job Details

Job Description:

JOB DESCRIPTION / PURPOSE:

Chef for a beautiful property located in Bela Bela Limpopo.  The Chef is responsible for overseeing the daily operations of the kitchen, including meal preparation, menu planning, and ensuring the highest standards of food quality and presentation. The incumbent must possess refined culinary skills, leadership abilities, and a passion for creating memorable dining experiences for our guests.

EXPERIENCE AND SKILL REQUIREMENTS:

  • Between 2 and 5 years of experience as a Chef or in a similar culinary role.
  • Grade 12 and / or similar qualification.
  • Culinary arts diploma or degree preferred.
  • Solid understanding of various cooking methods, ingredients, equipment, and procedures.
  • In-depth knowledge of menu planning, nutrition, and food safety regulations.
  • Strong leadership and team management skills.
  • Excellent communication and interpersonal abilities.
  • Ability to work well under pressure in a fast-paced environment.
  • Creativity and ability to keep up with culinary trends.
  • Flexibility to work evenings, weekends, and holidays as required.
  • This is in Live-in position.

DUTIES AND RESPONSIBILITIES:

  • Menu Planning and Meal Preparation:
    • Design and develop innovative, appealing, and nutritionally balanced menus.
    • Prepare and cook a variety of dishes, ensuring adherence to recipes, portion control, and presentation standards.
    • Monitor and evaluate food quality, taste, and appearance to maintain consistent excellence.
    • Create seasonal and specialty menus, as and when necessary.
    • Accommodate dietary restrictions and special requests.
  • Team Leadership and Supervision:
    • Provide effective leadership to kitchen staff, including cooks and any other culinary assistants.
    • Train and develop team members in culinary skills, food safety, and sanitation practices.
    • Schedule and assign tasks to maximize productivity and ensure efficient kitchen operations.
    • Motivate and inspire team members to deliver exceptional dishes and maintain a positive work environment.
    • Conduct performance evaluations and recommend areas for improvement or further training.
  • Food Safety and Hygiene:
    • Ensure compliance with all health and safety regulations, including proper sanitation and cleanliness of the kitchen.
    • Monitor and maintain food storage practices to minimize waste and ensure freshness.
    • Train staff on proper food handling, labeling, and storage procedures.
    • Regularly inspect kitchen equipment and utensils, reporting malfunctions or maintenance needs.
    • Address any potential or actual issues related to food safety promptly and effectively.
  • Inventory Management and Cost Control:
    • Manage inventory levels of food and supplies to minimize waste and ensure availability.
    • Monitor ingredient quality and coordinate with suppliers for timely deliveries.
    • Control food costs by tracking expenses, calculating portion sizes, and reducing waste.
    • Collaborate with executive chef or kitchen manager in budget preparation and cost analysis.
    • Adhere to portion control and standard recipes to maintain desired food cost percentage.
    • Customer Service and Collaboration:
      • Interact with customers to ensure a positive dining experience and handle any special requests or complaints.
      • Collaborate with service staff to communicate menu changes, dish availability, and ingredient information.
      • Foster strong relationships with suppliers to maintain quality and negotiate favorable pricing.

Participate in culinary events, promotions, and exhibitions to promote the restaurant and showcase culinary expertise.

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