Chemistry Tutor

Duties & Responsibilities

Planning of menus and costing, and the effective implementation thereof.

Give appropriate support or guidance to members of the kitchen when the need arises and supervise performance of kitchen staff to ensure proper activity.

Identify training needs, develop training plans and implement training sessions for all associates within the section on a regular basis.

Follow the prescribed and ensure adherence to standards of hygiene in the kitchen.

Ensure that the quality & quantity standards of preparations and presentations are adhered to in the section.

Promote ongoing learning & development within the department.

Promote good team spirit regularly.

Menu designing and creating an excellent food experience for guests.

Requirements

Desired Skills and Expertise:

South African Citizens only

Diploma in Professional Chef4 - 3 years in similar role and environment is a must (3 Star, Multi-outlet)

Age between 30 and 45

Strong Food knowledge, menu planning, costing and sales

Vibrant, modern and fresh South African cuisine knowledge

POS (PlusPoint, Apex) knowledge, menu building, recipe distribution and calculation will be an advantage

Employee must be able to consistently apply skills and knowledge requirements of the job position in order to meet and exceed Key Result Areas.

Sober habits and professional appearance

Able to display management skills in the interpretation of the Hotel policies, business objectives and the application of resources, controls of costs and management of staff and standards.

Single unfurnished accommodation available at minimum rate

Strong personality that can think on their feet and work under pressure. Strong leader who have been in charge of employees before.

Must have grade 12.

Formal cooking/ pastry degree/diploma preferable.

Experience in a la carte and banqueting preparation in pastry. Creative individual needed with passion for pastry section.

Candidate will be required to:

Train and motivate pastry chefs.

Manage the a la carte and banqueting pastry pass on a daily basis. Create and maintain recipes.

Daily meetings and handovers, stock counts and mise-en-place.

Maintain and achieve food costing targets.

Maintain hygiene standards in your section.