Duties:

Assist the Sous Chef with kitchen management
Supervise food preparation and service quality
Ensure recipes and plating standards are followed
Monitor hygiene and cleanliness standards
Assist with stock rotation and inventory control
Train and support junior kitchen staff
Ensure kitchen stations are fully prepared for service
Monitor food wastage and portion sizes
Assist with banqueting and events preparation
Maintain efficient communication between kitchen sections

Requirements:

Grade 12
A formal culinary qualification
Food preparation and cooking skills
Team supervision
Time management
Kitchen organisation
Hygiene management
Inventory handling
Basic food costing...