Responsibilities
- Independently manage kitchen operations
- Cook and plate meals
- Maintain hygiene and cleanliness standards
- Handle purchases and stock control
- Perform regular stock takes and monitor usage
- Collaborate with the facilities team as needed
Requirements & Qualifications
- NQF Level 5 Occupational Certificate: Chef (or working towards completion)
- Valid driver’s licence and ability to drive
- Knowledge of modern cooking techniques, e.g., sous-vide, and openness to using kitchen technology
- Understanding of HACCP food safety standards and kitchen hygiene practices
- Strong foundation in culinary basics: stocks, sauces, butchery, and basic pastry
- Interest in food costs, budgeting, and waste reduction
- Hunger to learn and grow as a chef
- Strong attention to detail
- Ability to work independently and as part of a small team
- Reliability and professionalism