Function Chef

Duties & Responsibilities

• All aspects of purchasing, food preparation & presentation.
• Prepare and cook meals according to approved menus and recipes
• Ensure food quality, presentation, and portion control meet company standards
• Maintain cleanliness and hygiene in the kitchen in line with HACCP requirements
• Assist in stock control, ordering, and minimizing food wastage
• Ensure proper storage and handling of all food items
• Support menu planning and introduce new ideas when required
• Adhere to health, safety, and food safety regulations at all times
• Work collaboratively with kitchen staff and support overall kitchen efficiency
• Maintain high levels of customer service and respond to feedback
• Assist with special functions, catering events, and ad-hoc requests
• 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 manner Responsible for running the kitchen operation as well as having a passionate interest in the business beyond the kitchen doors.
• Guarantee that all communications between service areas and kitchen run smoothly.
• To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.
• Stay abreast with food trends as well as best practices.
• Skills and

Competencies

• Communication skills (verbal and written)
• Food preparation and cooking techniques
• Menu execution and portion control
• Knowledge of food safety and hygiene practices
• Stock control and waste management
• Ability to operate kitchen equipment safely
• Basic administrative and reporting skills
• Ability to network and keep a good line of communication open with clients
• Disciplinary procedures knowledge
• Computer literate Organising and planning skills
• Interpersonal skills Team Player
• Knowledge sharing culture - able & willing to do training at units

Qualifications

• Matric / Grade 12Culinary Qualification/Diploma
• Minimum 2-3 years’ experience as a Chef or Cook in a similar environment
• Experience in contract catering or Corporate environments (preferred)
• Excellent communication skill
• Exposure to upmarket function catering
• Good at controlling costs and doing menu planning
• Strong functions experience