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• To assist the Executive Chef in designing menus (incl. special menus) and standardizing recipes for all food service locations (incl. outside catering) considering customer base, popularity of various dishes, costs, and a variety of other factors.
• Consult with catering team member about food production aspects of special events being planned.
• To assist the Executive Chef in constantly updating all menus, paying special attention to seasonal availability.
• Develop and test recipes and techniques for food preparation and presentation that help to ensure consistent top quality and food costs; and exercise portion control over all items served.
• Cooks or directly supervises the cooking of items that require skilful preparation.
• To ensure that all stocks are ordered to the correct quantities, quality and price.
• To ensure that all stocks being kept securely and under the correct conditions applicable to each type of commodity stored.
• To establish an effective all round control of the department by carrying out regular spot checks with regards to stock, portion control, standard of presentation, flavour of foods among others. Also establish control to minimise waste and theft.
• Evaluate food products to ensure that quality standards are consistently achieved.
• Regularly check grooming (appearance, personal hygiene and uniforms) of team members according to hotel standards, and also team members attitude towards both internal (colleagues) and external guests, and also check discipline so as to enhance the image of the establishment.
• To ensure that all areas under his / her control satisfy the most stringent hygiene and sanitation requirements, and that team members who are ill or injured receive the correct treatment and are not allowed to work.
• To ensure that the attendance registers are kept daily and that any absenteeism is reported to you without delay.



• Qualifications: NTC 3 cooking
• Experience:. 3-5 years experience

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