Chef

• Ensure adherence to Health and Safety regulations and appropriate hygiene practices. This means that the chef should be appropriately clothed in line with H&S prescriptions. It also means that the kitchen area and food preparation and cooking should take place in a hygienic manner.


• Inspect and constantly ensure that food preparation areas are clean and well-maintained. This includes cooking equipment and work surfaces, to ensure safe and sanitary food-handling practices and conformance to established standards.


• Report any operational problems (faulty/damaged equipment) that could hinder daily operations.


• Estimates amounts of required supplies, such as food and ingredients. Understanding of portion ratio and costing.


• Submit daily requisitions to order stock required for the day, taking into account trends, and busy week periods/peak periods. Ensure the stock requisition process is followed for all food items and spices required for food preparation.


• Check the quantity and quality of received stock, sign for, and take accountability of food stock received.


• Ensure that the stock received is of good quality to ensure the quality of meals. Able to report on food stock usage as per required as well as account for variances. Ensure that all the stock in food manufacturing and preparation is accounted for.


• Instruct kitchen assistants in the preparation, cooking, garnishing, and presentation of food.


• Cook ingredients timeously according to the menu on GAAP. Ensure time management in cooking to ensure that food is in time for serving.


• Use of relevant kitchen utilities and commercial equipment to ensure speedy production of food.


• Check the quality of cooked food to ensure that Hollywood standards are met.


• Ensure that food variances and wastages are disclosed and accounted for. Ensure that caution is taken in the preparation and cooking of meals to minimize wastage.


• Report all kitchen breakages to the F&B management team (branch managers/team leaders).


• Dish orders in portions for all food items as per GAAP standard portioning requirements, ensure that presentation is per prescribed Hollywood standard regulations, and serve food to waitrons.


• Ensure that staff meal orders are placed under the supervision of the F&B management team and ensure sign-off on the meal after the F&B management team has checked to verify content and quantity. Ensure VIP receives the signed slip when leaving the premises with any personal meals purchased.


• Ensure adherence to internal policies and procedures.


• Any ad-hoc tasks as may be required from time to time. 

Matric
Certificate in food preparation
GAAP System
Experience in food preparation
Stock Management