Commis Chef

MAIN RESPONSIBILITIES
• Ensure all dishes are prepared and presented in a pleasing way
• Cook Food and prepare top-quality menu items in a timely manner
• To report any issues with food quality to the sous Chef
• To communicate with the sous Chef on a regular basis regarding all stock levels
• Ensure full adherence to Company Food Hygiene, Health and Safety processes and procedures
• To keep stock usage, wastage, loss and breakages in the kitchen to a minimum level and record accordingly
• Inform the F&B service staff of available items and available chef special menus
• Operate kitchen equipment safely and responsibly
• Ensure the mise en place for food production is completed on time
• Responsible for maintaining food logs.

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QUALIFICATIONS AND EXPERIENCE REQUIRED
• Certificate in Culinary Arts
• Proven commercial kitchen experience
• A minimum of 2 years in Hospitality industry

SKILLS AND COMPETENCES
• Sound knowledge of Food health and safety regulations
• The ability to stand for extended periods
• The ability to work under pressure
• Excellent organizational skills
• Effective communication skills

Interested and qualified candidates’ applicants should send their applications to hr@chobemarinalodge.com not later than the 30 January 2024.

Please note that only shortlisted candidates will be contacted