- Diploma or other formal qualification in Culinary Arts
- Completed commercial cookery apprenticeship or equivalent
- At least 3 years’ experience in producing up-market cuisine
- Demonstrated previous experience in this position at a 5-star Lodge/Hotel
- Hold a current food handler health card or HACCP/Food Safety certificate
Key Performance Areas of this position include:
- Knowledgeable and ability to produce a variety of authentic and innovative cuisines
- Support the kitchen management team to ensure that the kitchen is ready for service before the beginning of each shift
- Stay up to date with changes in policies, ways of working and standards in the industry
- Responsible for ensuring all equipment, tools and machinery are properly handled and cared for
- Follow all standard operating procedures for service to guests, ensuring exceptional food quality is provided to guests at all times
- Support the kitchen management team to ensure that all kitchen records are appropriately maintained
- Ensure adherence to all relevant food safety, security and health and safety policies, processes and procedures ensuring compliance with local legislation
- Support the other kitchen sections to ensure that the work is completed in a manner that allows guests to receive the highest level of personalised service at all times.
- Position reports to: Senior Sous Chef
Competencies required:
- Be able to speak and understand English
- Knowledge of GAAP POS and Ms Excel
- Good knowledge of food costing and wastage control
- Sober habits
- Ability to work well in a team and under high levels of pressure
- Driver’s license preferable - Good knowledge of F&B Service
Remuneration:
R13,000 monthly.
Live-in accommodation is provided.
Should you wish to reach out, please see below:
Calls: 033 492 0600
Email:
