Ensure the quality, presentation, consistency and taste of all meals
Maintain appropriate hygiene standards of the workstations and kitchen at all times
Ensure that specifications are correct according to the standard recipes
Ensure daily and meals and food for functions are prepared timeously
Ensure the correct accompaniments and condiments are served with all meals
Control production costs, i.e. no over production, and use of leftovers
Develop direct reports
Provide input into the training and development of subordinates
Assist the Assistant Catering Manager with menus; creativity and innovation
Assist with the service and presentation of meals
Grade 12 with a recognised Chef qualification and 3 years’ experience
Thorough knowledge of cookery terminology and preparation methods
Knowledge of Halaal dietary needs and cultural requirements and constraints
To oversee the preparation and cooking of all meals served by the Catering Department as per the standard recipes, production schedules and cycle menus
