Duties & Responsibilities

• Preparation of high level quality meals, fast foods and sandwiches for branded outlets
• Maintain high hygiene and cleaning standards
• Assist with stock-takes at the unit
• Maintain excellent customer relationships
• Assures that warm, sincere contact is established with all customers
• Consistently provide exceptional customer service in compliance with the highest professional performance standard
• Preparation of each item quickly, but carefully to assure high quality and consistency.
• Keep loss prevention guide-lines in mind at all times, and assisting with stock-takes
• Adheres to appropriate standards of behaviour in the work-place.
• To carry out other special duties or work outside the normal daily routine but within the overall scope of the position.

Qualifications

• Matric (Grade 12)
• Culinary degree or certificate from an accredited institution is highly preferred.

Experience:

• Minimum of 3-5 years of progressive experience as a Cook in a high-volume restaurant, hotel, or similar culinary establishment.
• Proven experience working various stations in a professional kitchen.