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To be responsible for meal production in the kitchen, usually specializing in one or more areas of food production i.e. hot, cold, vegetables or baking
experience and qualifications
Grade 12 and food preparation certificate 5 years Related experience in one or more sections in the kitchen
Culinary arts diploma or college equivalent. Hot & Cold basic menu planning & understanding. Hot & Cold menu costing & understanding.
Someone that will take responsibility of the areas and team that he / she has been assigned to. It is inherent to the role that the incumbent is honest in dealing with cash and financial transactions.
As such, it is a pre-requisite for candidates to undergo consumer credit record checks to enable the Employer to ascertain whether the candidate’s credit record is acceptable.
Identification, control and escalation of potential risks which may lead to increased costs by cutting down on wastage and do portion control.
Deliver exceptional service that exceeds customers’ expectations through proactive, innovative and appropriate solutions Ensure daily cleanliness of work environment including, kitchens and relevant equipment Establishment of efficient work procedures and schedules that allow for optimisation and tracking of own work and deliverables.
identify HACCAP; Practice clean as you go (monitor temperature log & sanitise all the time); know how to use Manage own development to increase own competencies