Chef

The candidate needs to have at least 3 years’ experience in a similar role and able to perform Chef function.

Minimum Requirements:

· Excellent written and verbal communication skills

· Knowledge of all food preparation, receiving stock, food storage and sanitation standard procedures and polices

· Work well in a stressful environment

· Strong culinary skills with a deep understanding of cooking techniques

· Excellent time management to work efficiently under pressure

· Attention to detail to ensure consistent quality

· Knowledge of health and safety regulations

· Ability to work well in a team

· Passion for delivering great food and service

· Multitasking and organizational ability

The responsibilities will include:

· Practicing good hygiene standards within the kitchen

· To ensure that the food always freshly prepared and on time and to the highest quality standards.

· To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.

· Promote a positive work environment

· Taking part in menu development

· To ensure that the kitchen staff is directed appropriately

· Ensure that all staff under your control is treated fairly and with courtesy.

· Ensure ingredients are handled properly

· Ensuring proper stock rotation by applying the FIFO method

· Ensuring quality control aligns with the hotel service standard

· Consult with the sous/head chef on a daily basis on the daily functions, conferences or any last-minute events

· Periodically checking food expiry dates and ensuring proper food storage

· Conduct daily feedback collection and report issues as they arise

· Carry out any other duties as required by management

Only shortlisted applicants will be contacted. Should you have not received a response within 14 days, please consider your application as having been unsuccessful.

Work Location: In person