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16 views

Advertisement Chef Position

Uploaded by

tshidisod3
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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VACANCY: JUNIOR CHEF- MPHO SEBUSI BOERDERY t/a LA DIAMOND LODGE & SAFARI

JOB CATEGORY: FOOD, BEVERAGE & CULLINARY.

LOCATION: LA DIAMOND LODGE & SAFARI, LIME ACRES. NORTHERN CAPE

JOB DESCRIPTION:
Responsible for the daily culinary operations' overall success. Demonstrates culinary skills by
overseeing all food-related operations, managing the workforce, and doing duties by hand. works to
keep operating costs under control while continuously raising employee and guest satisfaction.
oversees every aspect of the kitchen to guarantee the production of a reliable, high-quality product.
In charge of supervising and developing employees, including direct reporting. must guarantee that
food safety and hygienic standards are met.

The Candidate Profile


• Need to be in possession of a driver’s licence.

Knowledge and Expertise


• Grade 12; GED or high school diploma; four years of experience in a relevant field such as food and
beverage or culinary arts.

OR

• A two-year degree in culinary arts, hotel and restaurant management, or a similar field from an
approved university; two years of experience in the culinary, food

• Computer literacy is required.

PRIMARY INTERVENTIONS

Making Certain That Culinary Standards and Obligations Are Fulfilled

• Oversees the management of the kitchen shift and makes sure that all food and beverage policies,
standards, and procedures are followed.

• Communicates production demands to culinary staff every day and estimates daily needs on a
weekly basis.

• Helps the executive chef with all preparation and kitchen operations.

• Cooks and prepares a wide variety of meals, whether they are for special occasions or frequent
company.
• Develops, designs, or produces new ideas, connections, systems, applications, or goods, including
creative contributions.

• Creates attractive food displays and helps decide how food should be presented.

• Upholds rules for food storage, receipt, and purchase.

• Verifies adherence to hygienic and food handling regulations.

• Completes all tasks assigned to kitchen supervisors and staff as needed.

• Acknowledges exceptional flavor, presentation, and product quality.

• Guarantees adherence to all relevant laws and rules.

• Ensures that all food products are handled and heated to the proper temperature.

• Reports faults and operates and maintains all departmental equipment.

• Verifies that requirements are fulfilled by inspecting the quality of both raw and cooked food
products.

Taking Charge of Kitchen Operations

• Oversees and plans the work of chefs and other personnel involved in food preparation.

• Oversees shifts, personally preparing food and carrying out orders according to the necessary
guidelines.

• Uses interpersonal and communication skills to inspire, motivate, and lead others; promotes wise
financial and business decisions; exhibits honesty and integrity; sets a good example.

• Promotes and fosters cooperation, respect, and mutual trust among team members.

• Provides a good example of appropriate behavior.

• Preserves workers' level of productivity.

• Ensures that staff members are aware of the rules and expectations.

• Builds and preserves transparent, cooperative connections with staff members and makes sure
they reciprocate inside the team.

• Assures the equitable and uniform application of property policies.

• Explains performance standards in line with each position's job description.

• Acknowledges accomplishments and generates the intended outcomes.

Providing Outstanding Customer Service


• Exceeds expectations in providing services to ensure client retention and happiness.

• Oversees daily operations, making sure that standards are met and that customers' expectations
are consistently met.

• Provides a model for good visitor relations.

• Gives staff the tools they need to deliver superior customer service.

• Engages guests in conversation to get their opinions on the caliber of the goods and services.

• Addresses grievances and issues from visitors.

Sustaining Culinary Objectives

• Meets and surpasses objectives related to performance, finances, teams, etc.

• Creates detailed plans and goals to help you prioritize, arrange, and complete your work.

• Tracks staff time and attendance and efficiently schedules to meet business demands using the
Labor Management System.

• Provides safety protocols training to staff.

Overseeing and Carrying Out Human Resource Operations

• Recognizes others' needs for growth and provides coaching, mentoring, or other forms of
assistance to help others advance their knowledge or abilities.

• Enhances customer service by facilitating communication, helping staff members comprehend the
needs of guests, and offering direction, criticism, and one-on-one coaching when required.

• Takes part in the process of evaluating the performance of employees, offering assistance when
required.

• As needed, brings concerns to the attention of Human Resources and the department manager.

SALARY SCALE:
 Negotiable.

CONTACT PERSON: DINTLE: 076 432 6340

KELEBOGILE: 083 436 0754. email: [email protected]

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