Application to be submitted to: cvfoods@csggroup.co.za
Closing date: 13 December 2024
Closing date: 13 December 2024
Scope & General Purpose of the Job:
To prepare and produce meals in accordance with menu specifications ensuring quality, presentation, hygiene, health & safety standards are maintained.
Responsible to: Catering Manager
Responsible for: Cooking
In communication with: Catering Manager, Project Manager, Area Manager, Operations Manager
Responsible to: Catering Manager
Responsible for: Cooking
In communication with: Catering Manager, Project Manager, Area Manager, Operations Manager
Education / Qualification and Experience Requirements:
| Minimum Education / Qualification: | Minimum Level / Years of Experience: |
|---|---|
| Matric, Professional cookery certificate or equivalent | 2 years’ experience in a similar role |
Key Performance Areas:
- Maintaining workplace hygiene and food safety
- Preparing and cooking allocated menu items
- Preparing and presenting food items for cold presentation
- Preparing and providing a buffet service (Applicability Unit Specific)
- Maintaining secure and safe working environment
- Maintaining specified productivity levels
COMPETENCIES AND SKILLS REQUIREMENTS:
- Basic Cooking Skills/ Methods, Cooking skills at a basic level across the required range of menu items
- Knife Handling Skills, able to use knives professionally & safely
- Basic Literacy, able to read, write and communicate adequately in the language of the workplace
- Numeracy, able to perform basic calculations and work with numbers adequately
- Visual Perception, able to perceive correctly and in visual detail so as to discern presentation standards
- Taste differentiation, able to differentiate specific flavours and recognise the required taste standards
Additional Skills Requirements:
- Must be able to work under pressure
- Must be able to read and understand menus and recipes and menu planning
- Must be able to cook variety of meals
- Must have at least 2 years’ experience a Cook
- Good Communication skills
- Must be able to work under pressure
- Must have Professional cookery certificate or similar
- Good knowledge of food safety
- Must be able to work shifts and weekends
Disqualifiers:
- No sufficient experience
