Kitchen Staff 3000 - 5000 - South Africa
Slim Hospitality Development and Management
We are a leading hospitality development and management company dedicated to crafting exceptional guest experiences. With a passion for creating unforgettable destinations, we specialize in transforming properties into thriving hospitality ventures. Systemsoperations Ensure prompt, courteous and accurate service to all customer to achieve high level of guest satisfaction Responsible for implementing company standards on food quality, preparation and presentation in his section Recommend changes in systems and procedures to increase efficient and improve service level Recommend changes in menu by introducing new dishespresentations ensure that the hygiene and cleanliness of the kitchen area is maintained as per predetermined standard Responsible for controlling food wastage, without compromising on food quality Ensure proper security and safety of raw & cooked food and equipment Ensure all the kitchen records are maintained properly at all the time ensure that organizational policies and standards are adhered to by all staff in the department ensure availability of ingredients in the kitchen at all time in order to provide prompt food responsible for organization of work within his kitchen area including assignments, time schedules and vacations of staff Maintain excellent intradepartmental communication by means of logbooks and various other memoranda as specified by the executive chef Staff raining Provide constant on –the –job training and coaching to all the staff in the department Assist Sous chef with on the job training and classroom training for all kitchen and related food department Personally conduct key training, attend behavioral and vocational training in own and related work areas to enhance skills. Share his skill and knowledge with all employees. Organize and distribute daily work on each staff according to his position Prepare the daily requests for the dry and fresh goods regarding to the standard recipes and daily orders amounts Follow up with sanitation and cleanliness for his section hand to hand with the staff Prepare, cook and portion meals with his team Proper mise en place for the second day Receive his daily requested fresh and dry products to his section Keep the Executive chef and Sous chef updated for any issues in his section and reporting to Sous chef Manual training for junior staff in his section Records of cooking temperatures, wastage coming out Developing new recipes as requested by the management Assure that preparations, cooking methods, portioning size and presentation are accurate and according to the standard recipes agreed by management Manage arrangement 5 years of experience and Hands-on technical knowledge in a similar position in F&B section. A demonstrable commitment to delivering first quality customer service; Presentable with excellent communication and coordination skills Fluent in English R3000 - R5000 per month
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