Chef at Tharisa

Purpose of Role

• Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. Should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also be familiar with sanitation regulations

Role Context

• Plan, implement and manage daily operations
• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Menu planning and costing
• The implementation of new and varied menus
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Ensure appealing plate presentation
• Ensure the correct accompaniments and condiments are served with all meals
• Ensure appealing plate presentation
• Monitor food stock and request orders to be placed
• Control production costs, i.e. no over production and use of leftovers
• Delegate tasks to kitchen staff
• Supervise Cooks as needed
• Check freshness of food and discard out-of-date items
• Provide input into the training and development of subordinates
• Monthly stock taking and the prep thereof
• Check quality of material and condition of equipment
• To oversee the preparation and cooking of all meals as per the standard recipes, production schedules and cycle menus
• Develop reports
• Responsible for all proper cleanliness and sanitation standards in accordance with health requirements within the kitchen area

Requirements

Minimum Requirements:

Qualifications:

• Grade 12
• Culinary Diploma

Job specific experience:

• 2-3 years’ experience as a Chef
• First aid certificate will be an advantage
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers)
• Thorough knowledge of cookery terminology and preparation methods
• Knowledge of different dietary needs and cultural requirements and constraints
• Up-to-date knowledge of cooking techniques and recipes