RESPONSIBILITIES: Maintain health, hygiene and safety requirements Control quality, quantity and cost price of all dishes prepared in area of responsibility Ensure that the Sous chef is informed on ingredient orders, maintain par stock levels and accept and store food deliveries according to SOP’s Ensure proper handling and storage of food in line with HACCP requirements Ensure that all mise‑en‑place is always freshly prepared and on time Ensure that all dishes are correctly garnished, have the correct portion size and are presented on the prescribed serving dish in the prescribed manner Put in effort into optimizing the cooking process with attention to speed and quality Help to maintain a climate of smooth and friendly cooperation REQUIREMENTS: Grade 12 & Chef Certificate/Diploma Minimum 1-2 years previous experience Excellent interpersonal- & communication skills, written and verbal Able to work in a team Ability to maintain a professional working relationship with all departments a...