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.