Chef Job Description

• Ensure the serving of quality culinary dishes and on schedule
• Ensure that no problem arises during serving; if any, it should be rectified quickly
• Forecast supply needs and estimate costs
• nsure efficiency of the kitchen and staff.
• Ensure production of quality and consistent food
• Perform accounting functions and scheduling of meals to be served
• Weigh in on patron complaints
• Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines
• Create recipes and prepare advanced items
• Assign tasks that are less complicated to lower kitchen staff
• Maximize the productivity of the kitchen staff
• Ensure proper equipment maintenance and operations
• Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques
• Supervise kitchen personnel and their performance
• Manage stock of food
• Organize duty roster for kitchen staff

Requirements – Skills, Abilities, and Knowledge for the Chef position

• Passion for food
• 2 years work experience in a professional kitchen
• Effective communication skills
• Ability to manage a budget and work with figures
• Ability to work under stressful conditions
• Strong leadership skills
• Ability to make quick decisions
• Ability to ensure high standard of hygiene and cleanliness in the restaurant area
• Grade 12 school certificate
• Diploma  in food production