Junior chef

I am a 30 year old lady looking for a job as a Junior chef. I did a 1 year in Professional Cookery. I have 2 years of experience working in the industry. I am highly professional and motivated, hard working and reliable person and also willing to learn more things.

High End restaurant in Baywest Mall requires a junior chef to assist Head Chef in busy kitchen -Must be able to work shifts -Formal qualification or training toward -Familiar with kitchen hygiene and controls -Be familiar with health and safety protocols Have realiable transport

Basic + petrol + commission Our client is looking for an experienced Chef (1-2 years experience), who has a passion for food and would like to move into sales. Driver's license essential, as you will be required to visit clients. FORWARD CV: carin@merand.co.za

We Hiring!! Experienced Junior Chef Needed * Must have experience * Must be reliable * Must be a team player * Must have own transport * Knowledge of Indian food would be an advantage Candidates to please reside in the following areas - Humansdor, St Francis or Cape St Francis If you meet the above requirements, then please email your CV to thishania.naidoo@gmail.com Applications close on the

Stellenbosch. An Independent award-winning village hotel needs a Junior Chef to run the inhouse restaurant and the F&B department of the hotel. The ideal candidate can work independently and can be creative (within the guidelines of the owner) in building on the established brand. The restaurant has exciting possibilities for growth that must still be explored.The candidate must be proficient in the kitchen and professional in the running of the restaurant and F&B department. Restaurant serves breakfast and lunch and is operational from 7.00 – 17.00.Requirements: Matric plus relevant qualification in hospitality trade Own transport Fully bilingual – Afrikaans and English Willingness to work extended hours

St Francis Links, one hour West of Port Elizabeth has a vacancy for a qualified and experienced sous chef. A diploma in professional cookery is essential with at least 4 years working experience as a sous or junior head chef. We host banquets, weddings and a restaurant serving daily breakfast and lunch and dinners from time to time. The incumbent should be able to solely manage a busy kitchen shift in the absence of a Head Chef and would suit an assertive, motivated, team player who sets and maintains culinary trends. His / her job will include but not be limited to: Operational kitchen management in line with company procedures Regular and documented staff training & development Daily, weekly & monthly supply orders | Proper receiving and storing of goods HACCP and hygiene control Preparation and planning for daily operations and food preparation Month/Year end stock takes in line with company policy and procedures Menu development, costing & design Plan systems to organise and manage all the kitchen staff efficiently Processing food orders and management of the service pass Attending managerial meetings as and when required Must be fully computer literate | Must have own transport Salary commensurate with experience.

Ensure that the production, preparation, and presentation of food are always of the highest quality. Ensure effective communication between staff by maintaining a secure and friendly working environment. Taking care of daily food preparation and duties assigned by the senior chefs to meet the standard and quality set by the Restaurant. Follows instructions and recommendations from immediate superiors to complete daily tasks. Coordinates daily tasks with the Sous Chef. Supervising Junior & Commis Chefs. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menu items, their recipes, methods of production and presentation standards. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Establishing and maintaining effective inter-departmental working relationships. Set an example to others for personal hygiene and cleanliness on and off duty. Personally, responsible for hygiene, safety and correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. Consults daily with Sous Chef and Executive chef on the daily requirements, functions and about any last-minute events. Guides and trains the subordinates daily to ensure high motivation and economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotels service standards. Carry out any other duties as required by management. A relevant tertiary qualification would be an advantage. Job Reference #: CPT000540/MO