Chef de Cuisine (Goodwood)

  • Date Listed 25/11/2014
  • Location

    Goodwood, Northern Suburbs

  • Advertised By Agency
  • Job Type Full-Time


  • Must have a Culinary Diploma or similar plus 3 years experience within a similar operation and level of responsibilities
  • Matric
  • South African citizen
  • 5 star hotel experience in a similar position highly recommended
  • Previous Staff Management experience is essential
  • Previous experience in managing a kitchen is essential
  • Proficiency in Microsoft packages ( Word, Excel, email )


  • Strong leadership & management skills (responsible for approximately 20 Staff)
  • Quality and customer service driven
  • Ability to work within a pressurized environment
  • Good food knowledge and confident cooking skills in fine cuisine
  • Innovative thinking and creative/artistic flair , ideas and concepts,
  • Fine presentation and plating skills,
  • Abreast with updated and knowledgeable in current Culinary and Plating trends 
  • Well versed in menu engineering and the implementation thereof
  • Good knowledge on controlling of kitchen expenses – gas, labour, Operating equipment and maintenance thereof
  • Good knowledge on controlling recipe and food costing – wastage, stock rotation, SOP’s
  • Hands on management of food quality, presentation, preparation and consistency standards
  • Effective communication, problem solving, decision making and conflict management skills and a good understanding of disciplinary processes.
  • Ability to use Initiative,
  • Be proactive and self driven
  • Attention to detail pertaining to food quality, presentation, preparation and portion control
  • Managing and maintaining high standard of  kitchen hygiene, food storage and work practices
  • Good daily planning and forecasting planning skills to meet deadlines with regards to functions, service, operations and administration.
  • Experience in managing staff performance, productivity, staff succession planning and development.
  • Ability to delegate and empowering staff productively and effectively
  • Compliance to workplace policies, rules, procedures and standards
  • Training and development
  • Time Management
  • Financial Management
  • Industrial Relation and Performance Management
  • Operational Performance and Planning
  • Food trends and environment
  • Kitchen Hygiene and safety

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