Chef: De Partie at SABN

Purpose

• To provide support to the head chef and canteen manager in food production and process management of the catering section.

Main Responsibilities (not limited to):

• To engage in planning of food production, internal functions and meeting catering requirements
• To supervise and manage catering assistants work process and ensure correct work planning
• To provide first-line supervision and on-the-job training of staff
• To prepare high quality food items as per approved menu and provide food samples prior to serving daily
• To provide support to the Head Chef where required and stock management
• To ensure adherence to Hygiene, Health and Safety standards in own environment
• To engage positively with stakeholders and customers (including handling customers’ complaints and compliments)
• To willingly address any gaps in own performance of tasks and activities against the required standard.

The Preferred Candidate is likely to have:

• Matric
• Culinary Diploma or Certificate
• 3 – 5 years in a catering environment (Restaurant, Canteen, Hotel, etc)

Knowledge and Skills:

• Knowledge of food costing
• Knowledge of food mass catering
• Knowledge of Food safety and Hygiene standards
• Cooking & Desert making
• Menu planning and inventory control
• Computer Literacy