Chef
Facilities Management, Business Services
Minimum Requirements
- Matric and tertiary qualification in Culinary Studies & Upmarket Cooking Skills
- Previous Experience as a Chef, preferably within a corporate or contract catering (B&I) environment Relevant culinary qualification (advantageous) Strong knowledge of food safety standards and hygiene practices Ability to work efficiently under pressure and meet deadlines Excellent organisational and time-management skills Strong communication and teamwork abilities
- Previous
- as a Chef, preferably within a corporate or contract catering (B&I) environment Relevant culinary qualification (advantageous) Strong knowledge of food safety standards and hygiene practices Ability to work efficiently under pressure and meet deadlines Excellent organisational and time-management skills Strong communication and teamwork abilities
- Proven
- Prepare and present meals in line with agreed menus, client standards, and dietary requirements
- Ensure food quality, taste, and presentation meet company and client expectations
- Maintain strict adherence to food safety, hygiene, and health & safety regulations
- Manage portion control and minimise food waste
- Support menu planning and innovation based on client preferences and trends
- Supervise and
- support kitchen staff to
- ensure efficient service delivery
- Monitor stock levels,
- assist with ordering, and
- ensure proper storage of ingredients
- Maintain a clean, organised, and compliant kitchen environment
Responsibilities
- Prepare and present meals in line with agreed menus, client standards, and dietary requirements
- Ensure food quality, taste, and presentation meet company and client expectations
- Maintain strict adherence to food safety, hygiene, and health & safety regulations
- Manage portion control and minimise food waste
- Support menu planning and innovation based on client preferences and trends
- Supervise and
- support kitchen staff to
- ensure efficient service delivery
- Monitor stock levels,
- assist with ordering, and
- ensure proper storage of ingredients
- Maintain a clean, organised, and compliant kitchen environment
