Job Responsibilities: Ensure effective stock ordering according to business levels and correct stock rotation is maintained Effective time management and forward planning to ensure all service and administrative deadlines are met To support the GEI targets as agreed with the Executive Chef Effective supervision of section MEP / planning to ensure consistency in food quality and execution, presentation and service delivery. To be aware of all health and safety regulations, fire procedures and hygiene laws Be trained on the material controls system and ensure that placement of all food orders are processed on a daily basis To ensure that revised or new standards are upheld and maintained in product To train and develop all junior members of staff Assist with the quality, presentation and preparation of the cuisine through innovative and varied menu planning, self and staff development and training, knowledge of current trends, effective implementation and monitoring of controls and systems to ensure consistency Job Requirements: Must have 3-4 years practical kitchen experience in a fine dining ala carte kitchen Ability to assess quality control and adhere to service standards Matric Certificate with pass and chef diploma Basic administrative and computer skills necessary – ordering, handovers, “check” system, MEP lists, SOP files. Knowledge of all kitchen hygiene standards and diligence reporting Use initiative, takes on responsibility and problem solving and who is accountable for his/her actions Ability to manage, plan and delegate to staff ensuring deadlines are met. Assit the HOD with Menu Planning, controls and implementation Employee Relations and Staff development. with a hands on approach Job Details: Company: Marriott International Vacancy Type: Full Time Job Location: Cape Town, Western Cape, SA Application Deadline: N/A Apply Here Vacancieshut.com
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