- Grade 12 plus completed tertiary Chef Certificate/Diploma
- Min 2 - 3 years previous working experience in fine dining kitchens & restaurants
- Availability to work within opening hours (e.g., evenings, public holidays, weekends)
- Excellent interpersonal and communication skills
- Stress tolerance and able to work under pressure
- Planning and organizing skills
- The ability to liaise and work with various cultures and religions
- Ability to maintain a professional working relationship with all departments
- Attention to detail
- Productivity and efficiency
- Punctual & self-disciplined
KPA’S
- Preparing, cooking and presenting dishes within your speciality
- Managing and training any demi-chef de parties or commis working with you
- Helping the sous chef and head chef to develop new dishes and menus
- Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
- Monitoring portion and waste control to maintain profit margins
Competitive market-related salary on offer, including benefits
To apply, please email CV’s to leniseb@kubekanye.com, stating your current gross ctc monthly salary + notice period