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