JUNIOR CHEF – Grayston Hotel 1 view

Key Responsibilities

• Production of high-quality food according to standard recipes.
• Assists with the preparation, presentation, decoration and storage of variety of dishes.
• Serving of food to guests and collection of guest’s feedback.
• Maintains a clean and hygienic work area.
• Managing costs through innovative cooking methods.
• Stock control, portion control and waste management.
• Adheres to effective practices of Health and Safety standards in the Kitchen.

Requirements

• National Certificate in Professional Cookery.
• Class 1 trade tested chef is an added advantage.
• At least two (2) years’ experience in the industry.
• Experience as a Saucier will be an added advantage.
• Highly motivated and ability to work independently with minimum supervision.
• High levels of innovation and creativity.
• Excellent communication and interpersonal skills.
• Must be immediately available at short notice.

How to Apply