CHEF / COOK – Midlands State University 354 views

DUTIES
Prepare ingredients for the shift, wash vegetables, season meat etc.
Prepare oven, utensils and grills for the shift.
Ensure compliance with all health and safety regulations
Handling of multiple orders at one time.
Ensure proper storage of food and detergents.
Sanitize and clean workstations and utensils.
Maintenance of reorder stock levels.
Serving prepared food items at the serving point.
Asset management.
Control stock and minimise wastage.
Check freshness of food before preparation.
Coordination and control of stock movement during and after service time
Tasting prepared food before service.
Do all the requisitions of food and non-food items for the work station.
Practice laid down hand over and take over procedures
Any other duties as assigned by the supervisor.

REQUIREMENTS
5 ordinary level passes including English.
National Certificate in Professional cookery.
Class one in the related trade.
National Diploma in professional cookery will be an added advantage.
At least (2) years proven history in Catering operations.

PERSONAL ATTRIBUTES
Good communication skills.
Must possess interpersonal skills and abilities.
Must be a team player.
Should be able to work under minimum supervision
Strong customer-service skills.
Ability to courteously deal with patrons and put their wishes first.
Understanding food, kitchen and personal hygiene.
Excellent organisational and time management.