Minimum Requirements: 24 years experience in a professional kitchen Excellent leadership, team management, and communication skills. Ability to work under pressure in a fast-paced, high-volume environment while remaining calm and organized. Strong organizational and multitasking abilities. Thorough knowledge of health, safety, and food hygiene standards. Creative and innovative mindset with a passion for culinary excellence. Key Duties & Responsibilities: Station Management: Take full ownership of a designated section, ensuring consistency and quality at all times. Cooking & Preparation: Prepare and cook ingredients using correct techniques and food safety practices. Service & Plating: Plate dishes with precision, maintaining the restaurants high presentation standards. Inventory Control: Manage stock levels, place orders, and keep the station well-organized. Supervision & Training: Lead and support junior chefs and commis chefs within the section. Safety & Hygiene: Adhere strictly to health, safety, and cleanliness standards in the kitchen. If you are a motivated team player with a passion for fine dining and attention to detail, we invite you to apply and grow your culinary career with us.To apply
Chef De Partie
RISEUP MANAGEMENT
johannesburg, johannesburg
Published 4 days ago
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