Chef

Mid-Level Chef – Pasta Focus Responsibilities

• Prepare and cook a variety of pasta dishes according to recipes and quality standards.
  
• Prepare fresh pasta, sauces, fillings, and accompanying ingredients where required.
  
• Ensure pasta is cooked to the correct texture, portion size, and presentation standard.
  
• Develop and suggest new pasta dishes and seasonal menu ideas.
  
• Prepare ingredients through chopping, slicing, portioning, and mise en place.
  
• Maintain consistent taste, quality, and presentation across all dishes.
  
• Manage pasta station during busy service periods and ensure orders are prepared timeously.
  
• Coordinate with other kitchen staff to ensure smooth and efficient service.
  
• Monitor stock levels of pasta, sauces, vegetables, proteins, and other ingredients.
  
• Assist with ordering and stock rotation to minimise waste.
  
• Follow food safety, hygiene, and kitchen health-and-safety standards.
  
• Maintain a clean and organised workstation and kitchen area.
  
• Monitor food quality and report any issues with ingredients or equipment.
  
• Assist junior kitchen staff with preparation techniques and cooking procedures.
  
• Ensure all food is stored correctly and within required temperature and shelf-life guidelines.
  
• Minimise food waste through proper portion control and ingredient utilisation.
  
• Assist with cleaning and closing procedures at the end of service.
  

Requirements

• Grade 12 or equivalent qualification.
  
• Culinary qualification from a recognised culinary school is advantageous.
  
• 2–4 years’ experience working as a Chef, preferably in a busy restaurant or commercial kitchen.
  
• Strong experience in pasta preparation and cooking, including a variety of pasta dishes and sauces.
  
• Knowledge of Italian cuisine and pasta-making techniques will be advantageous.
  
• Good knowledge of food preparation, cooking methods, portion control and presentation.
  
• Knowledge of food safety, hygiene and health-and-safety standards.
  
• Ability to work efficiently under pressure during busy service periods.
  
• Good organisational and time-management skills.
  
• Ability to follow recipes while maintaining consistent quality and taste.
  
• Ability to work independently as well as part of a kitchen team.
  
• Good communication and teamwork skills.
  
• Ability to supervise and assist junior kitchen staff.
  
• Reliable, punctual and professional.
  
• Ability to work flexible hours, including evenings, weekends and public holidays, where required.