Cook - Somerset West at Helderberg Personnel

Requirements include:

• Kitchen Leadership
• Assist in the creation of menus
• Supervise and coordinate the activities of kitchen staff
• Provide guidance, training, and mentorship to cooks
• Ensure the highest standards of food quality, taste, and presentation are consistently met
• Conduct regular tastings and inspections to maintain quality control
• Conduct training sessions for kitchen staff on cooking techniques, safety procedures, and sanitation standards
• Stay updated on and ensure compliance with health and safety regulations, food handling guidelines, and sanitation standards
• Work with management to address any compliance issues promptly
• Recipe Standardisation and Documentation
• Establish and maintain standardised recipes for all menu items
• Regularly review and update recipes to improve efficiency and quality
• Collaborate with the procurement team to ensure best quality of ingredients, most cost-effective ingredients and efficient use of ingredients
• Provide input on budgeting and cost-control measures

Food Preparation

• Oversee and participate in the preparation, cooking and presentation of food
• Ensure that high-quality culinary standards are maintained
• Prepare meals according to recipes, methods and yields
• Assisting with new Recipes and Product Development

Inventory Management

• Manage inventory levels and keep track of stock rotation to minimize stock wastage
• Daily and Weekly orders
• Order Receiving and Quality Control
• Weekly Stock Take

Quality Control

• Maintain and enforce hygiene, safety and sanitation standards in the kitchen
• Monitor food quality and consistency to meet established standards. Tasting all dishes, including meat texture
• Checking overall presentation
• Oversee the maintenance and proper functioning of kitchen equipment
• Schedule routine inspections and report on any repairs or replacements required

General

• Assisting with any other reasonable kitchen related tasks, including cleaning and maintaining the kitchen under general good manufacturing practices.
• Report directly to the company Executive Chef