QUALIFICATIONS

• Technical training at the highest level of culinary arts, supported by professional qualifications.
• Minimum 1-3 years’ experience in food and beverage operations.
• Dedicated to an extremely high level and standard of food quality.
• Highly creative and motivated towards leading edge food styles.
• Excellent communications and customer service skills.

• Complete in a timely manner all tasks delegated from the Executive and Sous Chef.
• Complete all work related tasks and duties required to successfully execute menu item production.
• Work in a fast, safe and efficient manner especially during service times so as to achieve consistently high food quality in a productive and cost effective environment.
• Comply with kitchen manuals, recipe and prep sheets, daily work sheets, kitchen procedures, cleaning schedules and all other duties required to successfully execute daily routines in an efficient kitchen.
• Assist as required with receiving deliveries and thoroughly checking invoices for product quality, quantity and price.
• Maintain efficient stock controlling methods for all kitchen-related products, specifically towards maintaining shelf life, stock rotating to avoid wastage and spoilage.
• Maintain all food items at the approved temperature to prevent contamination or health risks.
• Complete waste sheets, staff meal sheets and requisition sheets as required.
• Assist Executive Chef and Sous Chef when necessary with training and orientation of staff
• Communicate professionally and directly with the Executive Chef and Sous Chef and food and beverage team on all food service issues and liase daily on all function requirements.