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Job Summary
Duties:Deliver training and development for kitchen staff, covering procedures, food preparation, and service standards.
Design, implement, and record induction and basic training programs for all new employees.
Supervise kitchen staff, providing regular feedback on performance and addressing development needs.
Motivate, coach, and build a cohesive, high-performing kitchen team.
Oversee kitchen operations in the absence of the Senior Chefs, ensuring consistency and professionalism.
Collaborate with the Senior Chefs to develop and implement new menus.
Enforce statutory regulations and food hygiene policies, ensuring all employees receive the necessary training and coaching.
Apply strong knowledge of food controls, including ordering, stock management, and menu pricing.
Monitor and control departmental expenses—food costs and wages—aligned to business volumes.
Maintain and continuously improve service and operational standards to maximize guest satisfaction.
Requirements:
Grade 12 / Matric.
Diploma/Certificate in Culinary Arts a must
At least 7 years’ experience working as a Chef, especially in a-la-carte.
Strong communication skills with the ability to engage effectively at all levels.
Self-motivated and capable of inspiring and motivating others to achieve shared goals.
Proven management and leadership expertise with a track record of delivering results.
Skilled in coaching, mentoring, and team building to drive performance and collaboration.
Sound knowledge of health & safety legislation and hygiene standards, with consistent compliance.
Experienced in planning, coordinating, and delivering high-quality à la carte and buffet offerings.
Proficient in computer skills, including MS Office Suite
Able to write, read and speak English.
Craven Cottage CC
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