Chef

MAIN PURPOSE OF THE JOB:

To provide an effective catering service at the company canteen in accordance with professional catering standards, practices and procedures.

Key Performance Areas:

• Draw up daily, weekly and monthly menus for the canteen.
• Plan ingredients required for set menus and special functions.
• Create recipes for meals to be served.
• Determine grocery list and order quantities of ingredients, check goods received for correct quality and quantity and take corrective action when necessary.
• Prepare, cook and present meals for canteen diners or for any event, meeting or function as required, as per the menu, requests or orders received.
• Plan and schedule the use of kitchen equipment, to ensure efficient utilization of all resources.
• Enforce and maintain hygiene standards and practices for the storage and handling of food throughout the preparation and storage processes.
• Prepare and submit monthly reports.

Requirements and experience:

• Grade 12 or current NSSCO with 20 points over 5 subjects.
• A Diploma in the Culinary Arts or in a related field.
• A recognized apprenticeship certificate or diploma in industrial or commercial catering will be an added advantage.
• 3 years relevant experience in industrial or restaurant catering.
• Experience in Chinese cuisine is essential.
• Mandarin proficiency will be an added advantage.
• Valid Code B or BE Drivers License.