Menu health

Menu development, costing, production and selling Negotiating with suppliers Cost control HR related actions health and safety knowledge Liaising with guests

Ou Meul Bakery at Windmeul is seeking an organized and detail-oriented individual to guide the kitchen pass and ensure efficient coordination between the kitchen and service staff. This individual will be responsible for calling orders, plating food, ensuring that all dishes meet the restaurant's quality standards, and delivering them to the servers for guest service while working with the kitchen supervisor. The ideal candidate is a clear communicator with a deep understanding of food preparation and presentation. Email your CV to windmeul@oumeul.co.za if you feel you meet the below criteria: Key Responsibilities: Order Coordination: Call out orders to kitchen stations, ensuring every section understands and prepares dishes within the required timeframe. Plating: Oversee the final presentation of all dishes, ensuring food is plated properly according to restaurant standards before it leaves the kitchen. Quality Control: Verify that all dishes are cooked to the correct temperature, presented attractively, and meet the restaurant’s portion size and taste standards. Timing Management: Monitor the timing of orders, ensuring all components of a table’s order are ready simultaneously and that no food is delayed. Communication: Act as the liaison between the kitchen and front-of-house staff, relaying updates on order status and ensuring seamless coordination during service. Menu Knowledge: Have a thorough understanding of the menu, including ingredients, cooking techniques, and presentation details, to accurately guide the plating and presentation process. Problem-Solving: Address any issues that arise during service, such as incorrect orders or delays, working with the kitchen team to rectify problems quickly. Sanitation: Keep the pass area clean, organized, and free of clutter, ensuring compliance with health and safety standards. Qualifications: Previous experience in a kitchen, preferably in a role involving plating or running a pass. Strong understanding of kitchen operations and flow, including knowledge of various cooking techniques. Excellent communication and organizational skills. Ability to work in a fast-paced environment, stay calm under pressure, and maintain focus. Attention to detail, ensuring every dish that leaves the kitchen is perfect. Ability to multitask and manage timing for multiple orders simultaneously. Food handler certification (preferred). Skills: Strong leadership and teamwork abilities. High level of attention to food quality and presentation. Ability to communicate clearly with both kitchen staff and servers. Problem-solving skills and the ability to make quick decisions. Familiarity with kitchen equipment and food preparation techniques.

Hi every one Am fine dinning chef. with vast knowledge in running kitchen am looking for job am a holder of diploma in culinary arts. health n safety and butler certificates. very gd in menu planning. budget control. stock manegement and waste control, HACCP. am all kitchen rounder with excellent baking skills. am ready to lead your kitchen team. CV, valid work permit, References available on request ready to relocate feel free to contact or whatsapp me after lockdown on 0681974700 or email chefernest1@yahoo.com

Hi every one Am fine dinning chef. with vast knowledge in running kitchen am looking for job am a holder of diploma in culinary arts. health n safety and butler certificates. very gd in menu planning. budget control. stock manegement and waste control, HACCP. am all kitchen rounder with excellent baking skills. am ready to lead your kitchen team. CV, valid work permit, References available on request ready to relocate feel free to contact me or whatsapp 0681974700 or email chefernest1@yahoo.com

We are currently looking for 4 Cooks based in Embalenhle or Evander. Successful candidates will go through a probation period of 3 months thereafter will sign a 1year contract. Work days will be provided in form of a work schedule which will be issued by the manager Responsibilities The Employee’s principle duties will include: 1. Prepare all the ingredients for the day as per menu daily requirements. a. Chopping, peeling vegetables as per requirements for the day. b. Portioning. 2. Innovative approach to food preparation. 3. Setting up workstations with all needed ingredients. 4. Cleaning all cutlery and crockery. 5. Ensure great presentation by dressing dishes before they are served. 6. Maintain a clean environment in and around the food preparation area. 7. Ensure all food and other items are stored properly, 8. Check the quality of the ingredients. 9. Ensure that the storerooms are always kept clean. 10. Handle and maintain the fridge. 11. Maintain high standards of hygiene. 12. Ensure that the food sample sheet is filled correctly. 13. Ensure that food samples are kept in the fridge as per health authorities’ requirements. 14. Prepare salad dressings, dips and sauces. 15. Control and minimize waste. 16. Weigh, measure, mix and prepare ingredients according to the recipes.

HEAD CHEF / EAST COAST Qualifications & Experience: Chef Diploma or National Diploma in food and beverage Management is preferred Minimum of 3 years’ experience as Head Chef of an establishment, preferably Hotel  Primary Functions: Knowledge of Food preparation and hygiene Menu Planning Costing Managing all kitchen functions Training Staff Health and Safety Purchasing Staff Rostering Maintaining quality standards Key Performance Areas: Food preparation all delivered in a timely manner High Standards of Sanitation to me maintained Ensure daily stocktakes are conducted and recorded Ensure procedures followed to eliminate wastage, including stock rotation Provide regular training for the staff Personal Attributes: Sound communication and interpersonal skills Ability to prioritise Attention to detail Customer focused & service driven Salary - Market Related Application Process: Please apply ON-LINE or e-mail your CV and recent head & shoulder photo to solutions@workafrica.co.za. Please note that ON-LINE Applications will be given preference. If you don’t hear from us within 4 weeks of your application, please consider your application unsuccessful

Delaire Graff Estate is looking for a Chef Tournant who will be responsible for taking care of the daily food preparation, ensuring food quality and freshness and duties assigned by the Head Chef/Sous Chef to meet the standard and quality set by the restaurant and to work alongside the other chefs in the kitchen. Main responsibilities: Provides guidance to junior kitchen staff members, including but not limited, to line cooking, food preparation and dish plating; Oversees and organizes kitchen stock and ingredients; Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance; Keeps cooking stations stocked, especially before and during prime operation hours; Train and assess staff on the job; Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns; Monitor and maintain health and safety; Ensure that you are familiar with the weekly and daily reservations, events and menu requirements; Ability to work all sections, including pastry. Main requirements: Culinary Diploma/Certificate; Preferably 2 - 3 years previous experience in similar role; Own transport/Reliable transport; Leadership and management skills; Able to work in a team; Strong organizational skills; Attention to detail; Availability to work within opening hours (e.g., evenings, public holidays, weekends); Ability to work under pressure; Creative problem-solving skills.