Required qualification:

• Advanced food preparation and cooking skills or Hospitality-related qualifications
• Minimum six months’ experience in similar position.

Other requirements (skills, knowledge and experience):

• Basic reading and math skills
• Knowledge of kitchen supplies, equipment and inventory control.
• Knowledge of kitchen sanitation.
• Ability to understand and follow safety procedures.
• Ability to safely use cleaning equipment and supplies.
• Positive and team oriented attitude.
• Good level of product knowledge about different types of foods and Cuisines.
• Dependable and responsible individual.
• Proactive, honest and calm under pressure.
• Food hygiene certificate.

Reports Directly to:

Administrative Officer

Position Summary:

The kitchen staff will be responsible for the preparation, cooking and presentation of foods prepared in order to satisfy and exceed the expectations of staff and guests. You will be responsible for looking after the areas you work within, making sure they are clean, tidy and well maintained at all times. You will have a sound awareness of Health and Safety and Food Hygiene rules and regulations and work in a manner which complies with them at all times. You will be responsible for upholding the highest standards in terms of food quality and the effectiveness and efficiency with which you produce food items.

KEY RESPONSIBILITIES:

• Maintain high levels of personal hygiene and immaculate presentation.
• Use kitchen equipment safely; operate electrical and mechanical equipment.
• Maintain appropriate inventory of food and supplies
• Check supplied goods are arriving in the right condition and that they match the order placed (check of the delivery note against what has actually arrived and against the order sheet) and that if anything arrives that is not in good condition or was not ordered is sent back and a record has been made of the discrepancy.
• Operate dishwasher while maintaining appropriate temperature
• Determine cleanliness of dishes, food-contact surfaces, and kitchen areas
• Assess condition of food at all times
• Comply with set standards of preparation and cooking techniques and set methods of serving food items
• Take reasonable care of your own health, safety and welfare and that of other people who may be affected by your actions or omissions.
• To assist with the serving of food in every company function.
• Ensure consolidation and proper storage of food after meals.
• Clean up after meals and ongoing cleaning to maintain the highest levels of sanitation in the kitchen.
• Communicate with managers, supervisors, the reception team and waiting staff with regards to special requests and preparation times of specific foods.
• Pay attention to detail at all times.
• Be willing to cross-train, developing skills that enable you to work in other departments when necessary and being prepared to assist in other departments when required.
• Be prepared to work as part of a team as well as on your own at times.
• Perform any other duties that are reasonably requested by the management.