Job Summary

Assist the Chef De Cuisine in the day-to-day kitchen operation, representing the kitchen in the absence of the Chef in all areas of responsibility. Responsible for the efficient and smooth running of food production within the designated kitchens. To control, check and supervise the kitchen operation and be hands on as and when needed. To ensure that staff are trained in accordance with the hotel and the municipality standard requirements. To perform all daily tasks to a consistent high standard in line with both departmental and brand standards.

Duties and Responsibilities

• In charge of cleanliness of the meat and fish preparation rooms and proper storage of all meat and fish items in the freezers and fridges.
• Communicate with the Executive Sous Chef, Sous Chef and the Stock Controller in a respectful, friendly and professional manner.
• All machine and equipment must be kept in good repair and must be handled with care at all times.
• Report any maintenance requirement to the relevant personnel.
• Be present during the sanitation inspections of your areas. The butcher must be fully aware of the company controlling and food preparation procedures as well as all required HACCP guidelines.

Experience and Skills

• HACCP – PIC level 2
• Basic Food Hygiene
• Culinary Diploma
• Minimum 2 years experience in the same role and property rating.