Canteen Chef (Kruger National Park)

Apply before Dec 24 2024 | 40 Days left

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Vacancy Details

Meal Preparation: Planning and preparing nutritious meals for students or employees, ensuring they meet dietary needs and preferences.
Menu Planning: Developing weekly or monthly menus that offer variety and balance, considering budget constraints.
Food Safety: Adhering to food safety and hygiene standards, including proper storage, handling, and cooking practices.
Inventory Management: Monitoring inventory levels, ordering supplies, and managing food waste effectively.
Team Management: Supervising kitchen staff, delegating tasks, and providing training to ensure efficient operation.
Customer Interaction: Engaging with diners to receive feedback and make adjustments to improve the dining experience.
Budget Management: Working within a budget, controlling costs, and ensuring profitability without compromising quality.
Cleanliness and Organization: Maintaining a clean and organized kitchen and dining area, ensuring compliance with health regulations.
Special Dietary Needs: Accommodating special dietary restrictions or preferences, such as allergies or vegetarian/vegan options.
Collaboration: Working with school or company administrators to align meal offerings with overall wellness goals.

Culinary Degree or Certification: A degree from a culinary school or a relevant cooking certification can be beneficial.
Food Safety Certification: Certification in food safety and hygiene (e.g., ServSafe) is often required.
Basic Nutrition Knowledge: Understanding of nutritional guidelines to plan healthy meals.

Previous Kitchen Experience: Several years of experience in a kitchen setting, preferably in a similar role, is often required.
Menu Planning Experience: Experience in developing and implementing menus that cater to diverse dietary needs.
Supervisory Experience: Experience managing or supervising kitchen staff can be essential for overseeing operations.
Cost Control: Familiarity with budgeting and inventory management to maintain food cost efficiency.
Customer Service Experience: Skills in engaging with customers and responding to feedback can enhance the dining experience.

Cooking Skills: Proficiency in various cooking techniques and cuisines.
Organization: Strong organizational skills to manage kitchen operations smoothly.
Communication: Ability to communicate effectively with staff and customers.
Problem-Solving: Skills to handle issues that arise in a busy kitchen environment.

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