Cooks
Ideal candidates must have a minimum experience of 2 years in the role of a chef, or be comfortable and experienced in cooking varied and balanced meals for 50 – 100 people.
Kitchen tasks include:
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Creation, maintenance and adaptation of a balanced menu
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Overall management of kitchen and cooking staff
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Maintenance of kitchen and equipment, and their overall cleanliness
Administrative tasks outside the kitchen:
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Inventory maintenance of food, with JIT inventory control
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Food sourcing from different suppliers (placing orders, comparing prices and offers and quality of products)
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Managing the budget with accurate records
Expected skills:
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Some experience in catering for large events and gatherings
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Good organizational and communication skills
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Comfortable in using kitchen equipment with ease and speed
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Diplomacy and humility in communication towards all
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A good understanding of a healthy and balanced diet
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Work well in high-pressure environments, be flexible and practical
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Familiarity with food sanitation regulations
