Functions Chef - Talent Pool (CPT)

Duties & ResponsibilitiesAll aspects of purchasing, food preparation & presentation.Deputize in the CM’s absence if necessary.Promote the professional growth and development of the culinary team.Ensure that all staff are familiar with the day's requirements.Give and take culinary direction in a positive and impactful mannerResponsible for running the kitchen operationMake sure that the necessary stocks are on hand at the right quality and quantity.Produce menus which demonstrate flair, imagination and an upmarket awarenessOverseeing and developing the organization of food preparation and productionEnsure that all statutory, as well as company hygiene regulations are adhered to.Responsible for food budgets and to achieve their requirements.To ensure that all maintenance problems are timeously reported and followed up.Guarantee that all communications between service areas and kitchen run smoothly.To ensure that each dish leaving the kitchen is checked for quality.To attend seminars and training courses as and when directed.To further your own knowledge of management methods and principlesStay abreast with food trends as well as best practices.Skills and CompetenciesCommunication skills (verbal and written)Compliance with safety and hygiene standardsComputer literate Organising and planning skillsInterpersonal skillsTeam PlayerKnowledge sharing culture - able & willing to do training at unitsExcellent food skillsStrong in functionsAbility to network and keep a good line of communication open with clientsStrong client and customer service skillsDisciplinary procedures knowledgeQualificationsMatric certificate and culinary qualification/diplomaMust have 2-3 years’ experience in a similar position