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    Chef - Johannesburg, South Africa - Performability

    Performability
    Performability Johannesburg, South Africa

    Found in: Job Placements ZA C2 - 4 days ago

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    Description

    Must be able to cook Indian and Malaysian foods

    The Chef will be responsible for creating authentic Malaysian and Indian dishes, ensuring high-quality food preparation, and maintaining kitchen standards. The ideal candidate should deeply understand Malaysian AND Indian cuisine, traditional cooking techniques, and ingredients. They should also possess excellent leadership skills to manage kitchen staff effectively.

    Responsibilities:

    1. Develop and execute authentic Malaysian and Indian recipes, ensuring consistency and high-quality standards.
    2. Prepare and cook various Malaysian/Indian dishes, including but not limited to Nasi Lemak, Laksa, Satay, Roti Canai, and Rendang.
    3. Supervise kitchen staff in food preparation, ensuring adherence to recipes, portion control, and presentation standards.
    4. Monitor inventory levels of Malaysian ingredients and supplies, placing orders as needed.
    5. Ensure cleanliness and organization of the kitchen area, following health and safety regulations.
    6. Collaborate with management to develop menus and specials featuring Malaysian cuisine.
    7. Manage food costs and minimize waste by implementing efficient cooking methods and portion control.
    8. Stay updated on current food trends and incorporate new ideas into menu development.
    9. Provide excellent customer service by addressing any concerns or special requests about Malaysian cuisine.

    Requirements:

    1. Proven experience as a Chef specializing in Malaysian/Indian cuisine, with a minimum of 2 years in a similar role.
    2. In-depth knowledge of Malaysian ingredients, cooking techniques, and traditional recipes.
    3. Strong leadership and communication skills to effectively manage kitchen staff.
    4. Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
    5. Attention to detail and creativity in food presentation.
    6. Certification in food safety and sanitation practices.
    7. Flexibility to work evenings, weekends, and holidays as needed.
    8. A culinary degree or relevant certification is preferred but not required.
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