Cook at Tharisa

Role Context

Meal Preparation

• Prepare meals by following a predetermined menu indicating the exact ingredients to be used, cooking methods and portion control, while adjusting heat levels and stirring as needed, to ensure consistency and quality across all meals.
• Execute potion control of all meals by making use of a predetermined formula to weighing and measuring all the various components of the meal, so as to deliver a uniformed end-product for all key stakeholders.
• Prepare cooking ingredients in advance, by setting up the workstations with the necessary ingredients and cooking tools, to ensure a smooth shift in the kitchen.
• Demonstrate deftness in moving around the kitchen and aptitude in multi-tasking, to cook and deliver meals efficiently according to schedule.
• Monitor food quality during the cooking process to ensure that the final dishes meet the established quality standards.
• Set up sitting venue, cafeterias and conferences with the relevant supplies so as to enable all key stakeholders to enjoy their meal in a suitable environment.
• Maintain all boardroom hospitalities by rotating cups and coffee, and refilling the milk, to ensure that the expectations of various stakeholders are upheld.
• standards.

Kitchen Maintenance

• Clean as you go and maintain the kitchen area and all cooking equipment by executing a high standard of housekeeping within the kitchen, as per the Standard Operating Procedures (SOPs), to ensure a clean and hygienic workspace.
• Participate in the deep cleaning of the kitchen to ensure its continuous compliance with regulatory requirements to continue operations.
• Monitor all kitchen equipment and report any faults or breakdowns to the Chef/Accommodation Office, to ensure immediate rectification.

Resource Management

• Determine resource needs within own area of responsibility to achieve individual role outcomes.
• Request required assets and resources for the fulfilment of work duties to attain quality work outputs.
• Use assets and resources optimally within own area of responsibility.
• Inspect all ingredients before cooking, to ensure satisfactory level of freshness, labelling the expiry dates accordingly.
• Offload all goods from the trolleys to ensure all food and other items are stored as per the SOPs.
• Monitor stock levels of ingredients and report shortages, to keep track of inventory to avoid wastage and ensure timely restocking.

Compliance Management

• Adhere to, and maintain the health and safety procedures and processes, by maintaining a sanitised and orderly kitchen environment to comply with the relevant safety regulations.
• Wear the approved Personal Protection Equipment (PPE) as per the SOPs to ensure continuous compliance with the relevant health and safety standards.

Stakeholder Relations

• Engage with all relevant Departments on issues of the area of specialisation, as directed by the Chef/Accommodation Officer.
• Communicate with internal and/or external stakeholders, where required, to achieve work objectives and to maintain relationships.
• Navigate an unpredictable circumstance and adapt to the various requirements of others to ensure a successful shift in the kitchen.
• Provide support to the Social and Labour Plan (SLP) department by facilitating cooking classes as and when required, to support the culinary development among the surrounding community

Requirements

Qualifications:

• Grade 12 (NQF4)
• Advantageous: Certificate (NQF5) in Culinary Arts

Certifications:

• Professional Cooking (Sous chef) / Pastry Certificate (Advantageous)
• Basic first-aid certificate
• Basic firefighting certificate

Job-specific experience:

• Minimum of 1-2 years of relevant experience serving within a Culinary/ Hospitality environment
• Ability to work with the full Microsoft suite (i.e., Excel, Word, PowerPoint, etc.)

Inherent requirements

Must be medically fit

Closing date: 06 May 2026