SOMEONE BEAT YOU TO IT! IN MOTHIBISTAD

Duties: Menu Planning and Development: Creating menus that are appealing, cost-effective, and in line with the restaurant's concept. Food Preparation and Quality Control: Ensuring all food is prepared to the highest standards, adhering to food safety regulations and hygiene practices. Staff Management: Supervising, training, and motivating kitchen staff, including sous chefs, line cooks, and other kitchen personnel. Inventory Control and Purchasing: Ordering supplies and ingredients, managing inventory levels, and controlling food costs. Kitchen Operations: Overseeing the day-to-day operations of the kitchen, ensuring smooth workflow and efficient service. Collaboration: Working with restaurant management, other chefs, and front-of-house staff to ensure a positive guest experience. Requirements: Grade 12 A formal culinary qualification Fine dining restaurant experience. Extensive knowledge of cooking techniques, ingredients, and flavours. Proven ability to lead, motivate, and manage a team. Ability to communicate clearly and effectively with staff and management. Ability to prioritize tasks, manage time effectively, and stay organized in a fast-paced environment. Ability to identify and resolve issues that arise in the kitchen. Ability to develop new menu items and cooking techniques. Valid Drivers License. Contactable references.