Hot Kitchen Chef

SUMMARY:
Our client is looking for an experienced Hot Kitchen Chef to join their company

POSITION INFO:
Requirements 

• Grade 12
• Formal Chef qualification 
• 3-4 years of relevant experience in a professional kitchen
• Experience in hot sections in a professional kitchen.
• Must be able to work under pressure and willing to work in shifts.

• Menu Planning: Designing and developing menus, ensuring they are both appealing to customers and profitable for the business.
• Food Preparation: Overseeing the preparation and cooking of hot dishes, ensuring they are of high quality and prepared according to established recipes and standards.
• Kitchen Management: Managing the kitchen staff, including hiring, training, and scheduling. Ensuring the kitchen operates efficiently and meets health and safety regulations.
• Ordering and Inventory Management: Monitoring inventory levels and ordering ingredients and supplies as needed. Managing food costs and minimizing waste.
• Quality Control: Conducting regular inspections of food to ensure it meets quality standards. Addressing any issues with food quality or presentation.
• Team Leadership: Providing leadership and direction to kitchen staff, fostering a positive work environment, and encouraging teamwork and collaboration.
• Food Safety and Sanitation: Ensuring that all food preparation and storage areas meet health and safety standards. Implementing proper sanitation practices to prevent foodborne illnesses.
• Creativity and Innovation: Continuously developing new recipes and dishes to keep the menu fresh and exciting for customers.
• Customer Service: Interacting with customers to ensure their satisfaction and addressing any concerns or complaints regarding food quality or service.
• Budgeting and Cost Control: Monitoring kitchen expenses and working within budgetary constraints to maximize profitability.
• Adaptability: Being able to work in a fast-paced environment and adapt to changing circumstances, such as fluctuations in customer demand or ingredient availability.
• Collaboration with other Departments: Coordinating with front-of-house staff, such as servers and managers, to ensure a smooth flow of service and a positive dining experience for customers.