Location: Sea Point
Liaise with department Sous chefs, Stores, waiters, Restaurant managers, Banqueting team and fellow CDP’s.
To maintain the kitchen in the highest level of hygiene and cleanliness whilst producing the highest level of food according to prescribed methods laid down by the Executive Head Chef and Exec Sous Chefs. Remain within the scope of ingredients and standards set forth by the Sous Chef.
1.Â Â Â Â To ensure that all stocks are kept under optimum conditions.
2.Â Â Â Â To ensure that all mise-en-place is always freshly prepared and on time.
3.Â Â Â Â To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
4.Â Â Â Â To ensure that all dishes reach the hot plate or pass correctly garnished, the correct portion and size, presented on the prescribed serving dish in the prescribed manner.
5.Â Â Â Â To ensure that his section is being kept clean and tidy at all times.
6.Â Â Â Â To ensure that junior cooks, commis chefs and trainees receive the right training and optimum guidance.
7.Â Â Â Â To ensure that any anticipated shortages are communicated promptly to the sous chef or head chef.
8.Â Â Â Â To ensure that no horseplay is allowed in his section and that all staff under his control are treated fairly and with courtesy.
9.Â Â Â Â To deputise in the sous chef's absence and take charge of the department when directed to do so.
10.Â To strive to study management subjects in preparation for future advancement.