Background information about the job or company (e.g., role context, company overview)

Safari Park Hotel is an equal opportunity employer that is committed to diversity and inclusion in the workplace.

Responsibilities or duties

Reporting to the Executive Chef, the successful candidate will be responsible for,

• Controlling a given section within the Kitchen to the standards laid down. To confirm with Health and Safety standards.
• Creation of high-quality dishes in his role as part of the Kitchen team.
• Cooking consistently and enthusiastically on a high level as directed by the Executive Chef.
• Checking the function sheets on a daily basis with the Senior Chef on duty as to the work that needs to be carried out for the day.
• Ensuring that his/her station and environment is kept hygienically clean and also working in a hygienic manner.
• Controlling incoming goods and stores them in perfect conditions.
• Reporting any breakdowns and/or kitchen hazards directly to the Executive Chef or to the Sous Chef in his absence.
• Assisting the Executive Chef and Sous Chefs with menu planning and or/ ideas as required.

Qualifications or requirements (e.g., education, skills)

• Aged 25-35 years.
• Be holders of a certificate or diploma in food production or culinary arts.
• Knowledgeable about the culinary industry and food preparation.
• Organised, have the ability to delegate tasks well and work in a high stress environment.
• Knowledge of hygiene and safety standards in the Kitchen and possess discipline to enforce those standards.
• Flexible and able to work in 24 hr rotating shifts.

Experience needed

• Should have at least three (3) years’ experience in a similar position in the hotel industry.

• Controlling a given section within the Kitchen to the standards laid down. To confirm with Health and Safety standards.
• Creation of high-quality dishes in his role as part of the Kitchen team.
• Cooking consistently and enthusiastically on a high level as directed by the Executive Chef.
• Checking the function sheets on a daily basis with the Senior Chef on duty as to the work that needs to be carried out for the day.
• Ensuring that his/her station and environment is kept hygienically clean and also working in a hygienic manner.
• Controlling incoming goods and stores them in perfect conditions.
• Reporting any breakdowns and/or kitchen hazards directly to the Executive Chef or to the Sous Chef in his absence.
• Assisting the Executive Chef and Sous Chefs with menu planning and or/ ideas as required.

• Organised
• Ability to delegate tasks well
• Ability to work in a high stress environment
• Knowledge of hygiene and safety standards in the Kitchen
• Discipline to enforce hygiene and safety standards
• Flexibility
• Ability to work in 24 hr rotating shifts

• Aged 25-35 years.
• Holders of a certificate or diploma in food production or culinary arts.
• At least three (3) years’ experience in a similar position in the hotel industry.
• Knowledgeable about the culinary industry and food preparation.