CHEF

Responsibilities: Ensuring that all food is of excellent quality and served in a timely manner. Planning the menu, keeping in mind budget, and availability of seasonal ingredients. Overseeing all kitchen operations. Coordinating kitchen staff, and assisting them as required. Training staff to prepare and cook all the menu items. Taking stock of ingredients and equipment, and placing orders to replenish stock. Enforcing safety and sanitation standards in the kitchen. Receiving feedback and making improvements where necessary. Requirements: Past experience as a working chef. Advanced knowledge of the culinary arts. Perfectionism in sanitation and quality control. Expert multitasking ability. Ability to run stocktaking and place orders for resupply. Exemplary work ethic in a high-pressure environment. Passion and pride for delighting people with food. Able to work on night shift, weekend and public holiday