Cook

Role Context

Meal Preparation

Prepare meals by following a predetermined menu indicating the exact ingredients to be used, cooking methods and portion control, while adjusting heat levels and stirring as needed, to ensure consistency and quality across all meals
Execute potion control of all meals by making use of a predetermined formula to weighing and measuring all the various components of the meal, so as to deliver a uniformed end-product for all key stakeholders
Prepare cooking ingredients in advance, by setting up the workstations with the necessary ingredients and cooking tools, to ensure a smooth shift in the kitchen
Demonstrate deftness in moving around the kitchen and aptitude in multi-tasking, to cook and deliver meals efficiently according to schedule
Monitor food quality during the cooking process to ensure that the final dishes meet the established quality standards
Set up sitting venue, cafeterias and conferences with the relevant supplies so as to enable all key stakeholders to enjoy their meal in a suitable environment.
Maintain all boardroom hospitalities by rotating cups and coffee, and refilling the milk, to ensure that the expectations of various stakeholders are upheld 

Kitchen Maintenance

Clean and maintain the kitchen area and all cooking equipment by executing a high standard of housekeeping within the kitchen, as per the Standard Operating Procedures (SOPs), to ensure a clean and hygienic workspace
Participate in the deep cleaning of the kitchen to ensure its continuous compliance with regulatory requirements to continue operations
Monitor all kitchen equipment and report any faults or breakdowns to the Chef/Accommodation Office, to ensure immediate rectification.

Resource Management

Determine resource needs within own area of responsibility to achieve individual role outcomes
Request required assets and resources for the fulfilment of work duties to attain quality work outputs
Use assets and resources optimally within own area of responsibility
Inspect all ingredients before cooking, to ensure satisfactory level of freshness, tagging the expiry dates accordingly
Offload all goods from the trolleys to ensure all food and other items are stored as per the SOPs
Monitor stock levels of ingredients and report shortages, to keep track of inventory to avoid wastage and ensure timely restocking
Manage all food waste as per the approved waste scheme by discarding all kitchen waste to the game farm to feed the livestock, in compliance with the overarching Tharisa Minerals sustainability strategy

Compliance Management

Adhere to, and maintain the health and safety procedures and processes, by maintaining a sanitised and orderly kitchen environment to comply with the relevant safety regulations
Wear the approved Personal Protection Equipment (PPE) as per the SOPs to ensure continuous compliance with the relevant health and safety standards

Stakeholder Relations

Engage with all relevant Departments on issues of the area of specialisation, as directed by the Chef/Accommodation Officer
Communicate with internal and/or external stakeholders, where required, to achieve work objectives and to maintain relationships
Navigate an unpredictable circumstance and adapt to the various requirements of others to ensure a successful shift in the kitchen
Provide support to the Social and Labour Plan (SLP) department by facilitating cooking classes as and when required, to support the culinary development among the surrounding community

Requirements

Minimum Requirements 

Qualifications:

Grade 12 (NQF4)
Advantageous: Certificate (NQF5) in Culinary Arts
Professional Cooking (sue-chef) / Pastry Certificate (Advantageous)
Basic first-aid certificate
Basic firefighting certificate

Job-specific experience:

Minimum of 1-2 years of relevant experience serving within a Culinary/ Hospitality environment 
Ability to work with the full Microsoft suite (i.e., Excel, Word, PowerPoint, etc.)

Apply via company website ( N / A ) or

tharisa.mcidirecthire.com