Job description

To operates as the assistant to the sous chef. Will be responsible for the majority of duties and responsibilities of the chef, such as inventory, kitchen staff management, and food preparation.

Must be able to prepare and also train culinary staff of such basic items like preparation, presentation of foods such as salads, sauces, soups, butchering, etc. Experience in cold and hot prepared foods for buffets, and basic pastry knowledge.

The ability to motivate and create relationships with a kitchen staff and possessing a level of creativity to create recipes from scratch.

Requirements

Grade 12
Diploma in Professional Cookery and Culinary
3 – 4 years experience in a 4 -5* Establishment

Posted on 25 Apr 16:28