Junior Chef (post level 13) (Contract appointment: 3 years) (Job ID: 5624) at University of the Free State

Duties and responsibilities:

• Responsible in the preparation of meals in the dining halls for clientele to a high standard.
• Assisting at Kovsie Inn as per operational requirements
• In addition will assist with functions in accordance with the business requirements.
• Assist in operating commercial cooking equipment such as stoves, cookers, ovens and fryers.
• Make sure that food supplies are stored properly and used resourcefully.
• Ensure that food items are properly rotated in refrigerators and any near expiry ones are dealt with according to the health and safety policies.
• Help chefs in cooking activities by providing input and managing work.
• Set up food stations by following chefs’ orders.
• Make sure that recipes are followed properly during food preparation and cooking time.
• Handle portion control requirements and presentation standards.
• Arrange food items aesthetically on serving plates.
• Make sure that the kitchen is clean and always organised.
• Ensure that best food practices and kitchen hygiene protocol is adhered to.
• Provide guidance to kitchen staff in upholding high culinary standards.
• Make sure that all leftover food is stored properly.
• Assist in checking food deliveries for both quantity and quality standards.
• Provide input into stock rotation activities and make sure that food inventory is in check.

Inherent requirements:

• A qualification in food preparation and cooking from a recognised and accredited culinary institution equivalent to a National Vocational Certificate on NQF level 4.
• Minimum of one (1) year's relevant working experience in the Hospitality industry as a chef (including experiential training as a chef).

Recommendations:

• Relevant work experience as a breakfast chef.
• Working knowledge of HACCP standards.
• A qualification in Occupational Health and Safety will serve as a strong recommendation.