Function

To ensure that all tasks and dishes are prepared in a timely manner, communication is maintained with all senior chefs and that all food handled within the section is in an hygienic manner and to the highest standard in accordance with Marriott International Procedures and Standards. 

Required Experience & Qualifications

• Matric
• Culinary Qualification advantageous
• 2-3 years’ experience within a similar operation and level of responsibilities
• 4- 5 star hotel experience advantageous
• Ability to work with limited supervision
• Team orientation
• Quality driven and ambitious individual 
• Must be flexible with regards to working hours
• Strong organizational skills
• Ability to work in fast-paced, high pressure environment/situations.   

Key Responsibilities 

• Complete all daily duties as set out by management
• Cook, prepare and plating of food.
• Relay orders to his station cooks and ensures each menu item his station is responsible for is prepared on time.
• Oversees all preparation, cooking and presentation of plates.
• Oversees line or station cooks within a production area
• Limit and control wastage
• Ensure kitchen safety
• Effective communication and handovers
• Attention to detail pertaining to food quality, presentation, preparation and portion control
• Managing and maintaining high standard of  kitchen hygiene, food storage and work practices
• Daily planning and forecasting planning to meet deadlines with regards to functions, service and operations
• Hands on approach with ability to use initiative, be proactive and self-driven.