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Demi chef
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4 days ago338 views
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General Details
Location:
Advertised By:Private
Company Name:java bistro
Job Type:Full-Time
Employment Equity:Non EE/AA
Valid Until:2025-12-08
Description
Location: Stellenbosch
Salary: R7 000 – R12 000
Start: Available immediately
We are looking for a Demi / Commis chef to join our restaurant in Stellenbosch.
About the Job:
· Help the Head Chef prepare and cook food
· Keep the kitchen clean and safe
· Assist with menu planning and new dishes
· Work well in a team, even during busy times
· Counting of stock
· Stock rotation – first in first out
Requirements:
· Kitchen experience
· Good cooking skills
· Able to work evenings, weekends, and holidays
· Hardworking, friendly, and responsible
· Living in or near Stellenbosch
· Be able to start immediately
· Provide contactable reference
· Previously work experience - at least 1 year experience
We Offer:
· Salary R7 000 – R12 000 (depending on experience)
Please send your CV to info@javabistro.net
Id Subtitle 1343622667
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Java Bistro
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Duties: Strategic Leadership: Provide visionary leadership and strategic direction for the culinary department.Develop and execute long-term culinary plans aligned with the propertys goals and vision. Menu Creation and Innovation: Conceptualize, design, and oversee the creation of innovative and diverse menus that reflect culinary trends, seasonal ingredients and the establishments concept. Quality Assurance: Ensure uncompromising quality, taste, and presentation of all dishes.Lead by example in maintaining the highest culinary standards. Team Management: Oversee and mentor the kitchen team, including Sous Chefs, Chef de Parties, and kitchen staff.Cultivate a positive, high-performance work environment through effective leadership and mentorship. Menu Development: Lead the creation and development of recipes, dishes, and presentation techniques. Continuously seek ways to elevate the dining experience. Cost Control and Financial Management: Manage ingredient inventory, control costs, and optimize kitchen operations to achieve financial goals.Minimize wastage and maintain profitability. Kitchen Operations: Manage and streamline daily kitchen operations, including staff scheduling, production timelines, and workflow optimization. Staff Development: Foster the professional growth and development of kitchen staff.Provide ongoing training, coaching, and mentorship to enhance their culinary skills. Hygiene and Safety: Ensure strict adherence to food safety and sanitation standards throughout the kitchen. Maintain a clean, organized, and safe kitchen environment. Collaboration and Communication: Foster effective communication with team members, superiors, servers, and other departments.Ensure seamless coordination across all aspects of food service. Culinary Excellence: Drive the establishments reputation for culinary excellence, creativity and innovation.Stay updated on industry trends and participate in culinary competitions or events. Requirements: Culinary degree or equivalent culinary certifications.At least 2 - 3 years experience
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