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    • Chefs, Cooks/ Kitchen Assistants

    Posted: Jan 27, 2021
    Deadline: Not specified
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    Chefs, Cooks/ Kitchen Assistants

    Key Responsibilities

    • To be fully aware of the preparation and service of all dishes on the hotel menus.
    • To prepare and present dishes on hotel menus according to customer requirements.
    • To ensure mise en place is carried out in your allocated area of work to meet forecasted demand.
    • To maintain portion control guidelines in order to ensure the profitability of kitchen is maintained.
    • To record temperature checks on food and in storage areas as directed to ensure statutory requirements are met and report any variances are rectified immediately.
    • To ensure food materials are stored correctly and rotated to meet company and legal requirements.
    • To keep food wastage to a minimum.
    • To maintain high standards of working practices in terms of personal appearance and safe and hygienic working practices.
    • To assist with the training of and supervise other members of the kitchen brigade.
    • To assist with quality control and menu planning where appropriate.
    • To practice the correct and safe use and care of all items of equipment.
    • To report all damage, hazards and wear and tear occurring within your areas of work.
    • To ensure all security and control procedures laid down are strictly adhered to.
    • To assist with various cleaning duties as required.
    • To be aware of product cost and kitchen gross profit targets.
    • To assist with the ordering of food materials as required following company procedures.
    • To consistently deliver superior customer service through our Customer Service Programme
    • To be fully aware of and strictly observe Food Safety regulations and requirements.
    • To attend training when required.
    • To be fully aware of and strictly observe Health & Safety and fire procedures.
    • To be fully aware of and comply with hotel and company rules and regulations as identified in the team member handbook.

    Entry Requirements
    Qualifications:

    • At least a minimum three years working experience in a similar position
    • At least Secondary School Education and must be able to communicate in English.

    Skills:

    • Knowledge of kitchen equipment
    • Complete command of culinary basics
    • Active listening skills: implementing the advice offered
    • Time management: fluctuations in activity levels
    • Taking the initiative
    • Paying attention to detail and quality: respecting the instructions given
    • Team spirit
    • Adaptability

    Method of Application

    Interested and qualified candidates should forward their CV to: globalconsults610@gmail.com using the position as subject of email.

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