Background

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

Responsibilities

Reporting to the Executive Chef, the successful candidates will be responsible to,

• Assist and supports the Executive Chef in preparation of different foods.
• Assist in all Kitchen activities including ordering for supplies and budget control.
• Responsible for relaying orders to station cooks and ensure each menu item is prepared on time.
• Assist with the preparation, cooking and presentation of different foods in the restaurant.
• Assist with the enforcement of health and safety standards in the Kitchen.
• Ensure that Customers are served with quality food in a timely manner.

Qualifications and Skills

• Aged 25-35 years.
• Be holders of a certificate or diploma in food production or culinary arts.
• Should have at least two (2) years’ experience in a similar position.
• Knowledgeable about the culinary industry and food preparation.
• Organised, have the ability to perform 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.

• Assist and supports the Executive Chef in preparation of different foods.
• Assist in all Kitchen activities including ordering for supplies and budget control.
• Responsible for relaying orders to station cooks and ensure each menu item is prepared on time.
• Assist with the preparation, cooking and presentation of different foods in the restaurant.
• Assist with the enforcement of health and safety standards in the Kitchen.
• Ensure that Customers are served with quality food in a timely manner.

• Knowledgeable about the culinary industry and food preparation.
• Organised, have the ability to perform 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.

• Aged 25-35 years.
• Be holders of a certificate or diploma in food production or culinary arts.