As the chef working in this busy Bistro, you will play a crucial role in ensuring the kitchen runs smoothly and that high-quality dishes are served to customers. You need to be a versatile and creative professional, responsible not only for preparing delicious meals but also for managing the kitchen, staff, and supplies. Your role will be essential in delivering a memorable dining experience and upholding the reputation of this bistro.
Below are the typical duties and responsibilities expected from our chef in this bistro setting:
1. Menu Planning and Food Preparation
• Design and update the bistro’s menu, often reflecting seasonal ingredients and local flavors.
• Develop new recipes and adapt existing ones to suit customer preferences and dietary requirements.
• Prepare, season, and cook a wide variety of dishes, including starters, mains, and desserts.
• Ensure all food preparation meets quality and presentation standards.
2. Kitchen Management
• Oversee daily kitchen operations, ensuring efficient workflow and timely service.
• Supervise junior kitchen staff, including cooks, prep chefs, and kitchen porters.
• Train and mentor staff on cooking techniques, food safety, and hygiene practices.
• Maintain a clean and organized kitchen, adhering to health and safety regulations.
3. Inventory, Purchasing, and Cost Control
• Monitor inventory levels and place orders for food, supplies, and equipment as needed.
• Work with suppliers to source high-quality ingredients at competitive prices.
• Control food costs by minimizing waste and maximizing the use of ingredients.
• Track kitchen expenses and assist in managing the bistro’s food budget.
4. Quality Assurance and Customer Satisfaction
• Ensure all dishes leaving the kitchen meet the bistro’s standards for taste, appearance, and portion size.
• Address customer feedback related to food quality or special requests.
• Adapt dishes to accommodate allergies, intolerances, or specific dietary needs.
5. Collaboration and Communication
• Work closely with front-of-house staff to coordinate service and accommodate special orders.
• Communicate effectively with management regarding menu changes, events, or kitchen issues.
• Participate in staff meetings and contribute ideas for improving kitchen efficiency and customer experience.
6. Compliance and Safety
• Follow all health, safety, and sanitation guidelines as required by local authorities.
• Maintain accurate records for food safety, temperature checks, and cleaning schedules.
• Ensure all equipment is maintained in good working condition and report faults promptly.
Must have own transport and be willing to work public holidays and weekends!
Must have a related qualification from a reputable SA culinary institute (NOT NEGOTIABLE)