Hospitality / Hotel / Catering / Tourism / Travel R7500 - R9500 Monthly Cost To Company Our client is looking for an experienced Hot Kitchen Chef to join their company 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. Job Duties 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. Salary: R7500 to R9500 CTC #J-18808-Ljbffr