VeiraMal Consulting is seeking an experienced chef to join our clients’ restaurant in Riverwood. Our client, Club Rivers is looking for an enthusiastic individual who can work well in a team, with strong communication skills.

QUALIFICATIONS/EXPERIENCE:

· Experience in food preparation and cooking for large numbers of people.
· Qualifications in Hospitality or Commercial Cookery.
· Hygiene for Food Handlers Certificate.
· Good communication skill.
Responsible for: Maintaining efficient management and delivery of food services.
Accountable to: Manager /Owner
Performance appraisal: Three months after appointment, then at least annually and/or when required.

JOB DESCRIPTIONS:

· Determining how food should be cooked, presented, and create decorative food displays.
· Determine production schedules and staff requirements necessary to ensure timely delivery of services.
· Estimate amounts and costs of required supplies, such as food and ingredients.
· Inspect supplies, equipment, and work areas to ensure conformance to established standards.
· Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
· Monitor sanitation practices to ensure that employees follow standards and regulations.
· Order or requisition food and other supplies needed to ensure efficient operation.
· Recruit and hire staff, including cooks and other kitchen workers.
· Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
· Prepare and cook foods of all types, either on regular basis or for special guests and orders.
· Supervise and coordinate activities of cooks and workers engaged in food preparation.
· Collaborate with other personnel to plan and develop recipes and menus, taking into account factors such as seasonal availability of ingredients and the likely number of customers.
· Check the quality of raw and cooked food products to ensure that standards are met.

REQUIREMENTS:

· Previous experience in similar role
· Have a passion for great food and presentation
· Ability to prioritize, set goals, and a determination to achieve them
· Experience in kitchen operations and staff training
· Experience with menu creation and costings
· Experience in stock control and wastage minimization
Conduct: Employee must at all time act honestly and in a manner that is consistent with the statues of his position.

Please refer the Job description for details