Current Jobs at Feedem

Minimum Requirements    

Skills and Competencies    

• Relationship management & Interpersonal skills
• Organising and planning skills
• Technical expertise
• Strong communication skills
• Customer focus
• Menu Planning
• Portion Control

Qualifications    

• Manadrin language skills (speaking) / experience, will be advantageous
• Experience in varied kitchen positions, prepararing Chinese/Asian Cuisine is a requirement
• Minimum Senior Certificate / Grade 12 and a relevant tertiary qualification (Associate Culinary Degree /Diploma or recognized in service training)
• Management experience will be advantageous
• Must be computer literate

Duties and Responsibilities    

• Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen
• Attend and give updates at weekly staff meeting
• Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients to prevent food waste, making sure that all health and safety regulations are achieved
• Control hygiene and supervision of kitchen cleaning
• Maintain chefs office ie filing, typing of memos, issues, placing orders, food costing
• Production planning
• Must be willing to stay on stie, with a fortnightly rotation in terms of time off
• Must be willing to work a 7-day operation, in a rural area just outside of Ceres on a shift rotation

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Minimum Requirements    

• Matric / Grade 12 or equivalent
• Culinary Qualification will be advantageous
• 2-5 years' experience and proven record in a hotel or restaurant kitchen environment
• Ability to work within a team

Duties and Responsibilities    

• To liaise with Managers regarding menus and daily preparation requirements.
• To prepare, cook and co-ordinate menu items for meals (vegetables, soups, desserts and salads) according to recipe specification and procedures.
• To ensure that meals are ready and served at the specified times and in correct manner.
• To clean and wash all small equipment used in cooking.
• To keep his/her own work area clean, this includes floors, tiles, work surfaces and equipment used in preparation.
• To use equipment, materials and cleaning agents correctly and according to instructions.
• To observe all hygiene and safety rules.
• To prepare all function items when necessary
• To correctly carry out instructions from Managers and within the set time limits