The chef must be able to work in a fast paced, highly pressurized environment, whilst maintaining the organizational ability to identify and act on job duties quickly and efficiently. The Chef must be able to work as a team member in a dynamic workplace, follow all safety procedures and have a high threshold for heat in the kitchen.


  • The Chef must ensure that all prep handed to him/her by the Sous Chef is completed within the specified time
  • The Chef must have Mise en Place at least 2 days in advance, to ensure smooth running of the cooking area
  • Must work hand in hand with the Line Chefs, ensuring all prep is issued to the line chef on the day of service
  • All prep should be done in accordance with a prep list that are to be verified by the Sous Chef, to ensure minimal wastage
  • Prep Lists collaborated by Chefs should have time frames and schedules that should coincide with the Line Chefs cooking times
  • Must ensure the surroundings are neat and tidy, and the surface areas are always sanitized
  • Multiple items may require prepping on the day and all prep jobs should be equally split amongst prep chef to ensure equality
  • Chefs are issued with diaries and these diaries must have recordings of prep lists, quantities, and weights of all prepped items. This recording will be used as a guide for any variances that are seen in stock losses
  • Chefs will filter into the service areas during the lunch times and busy tea times if needed
  • Chefs must ensure that the serving area is well equipped for service time
  • Dishing food to customers at the specific food portion size as directed by the Catering Manager
  • Analysing the service periods and expedite when food is running low
  • The chef will clear down the serving areas and make sure it is hygienically clean when service is completed
  • Chefs will need to assist in other areas of the kitchen when their tasks are complete in the prep area, preferably being the line kitchen where prep chefs will acquire the knowledge to upskill themselves
  • Ensuring that all stock is checked on arrival, dated, labelled and rotated using the FIFO system
  • Ensure the Food Hygiene and Health and Safety Regulations are adhered to at all times
  • All break times are to be followed in accordance with approval from the Catering Manager


  • Matric
  • A relevant culinary certificate will be an added advantage
  • HACCP qualification would be advantageous
  • Must have at least 5 years prior experience as a cook/chef
  • Knowledge of health and safety rules in a kitchen
  • Manual dexterity able to operate cutting tools and kitchen utensils


  • Diligent
  • Must have excellent communication and listening skills
  • Systematic approach to work
  • Highly organized
  • Proactive , punctual, and reliable
  • Able to follow instructions and work as part of a team
  • Customer service experience
  • Basic understanding of health and safety requirements

Salary: Market related

NB: Thank you for choosing Talksure as your employer of choice. Please note that if you do not hear from us within 14 working days after the closing date of the advert, please regard your application as unsuccessful. We wish you well in your future endeavours.