Our client is seeking a talented and passionate CDP/Junior Sous Chef to join their esteemed culinary team. This is a unique opportunity to work in a high-pressure kitchen that demands excellence and creativity. You will be instrumental in delivering personalized dining experiences that embody the Africalm philosophy, ensuring guests feel a sense of wholeness, stillness, excitement, wonder, and grace during their stay.
Key Responsibilities:
- Guest Interaction/Experience:
Embody the Africalm concept in all guest interactions during meals and other services. - Regularly interact with guests to understand their preferences, dietary requirements, and feedback, ensuring a personalized dining experience.
- Anticipate and fulfill guests' dietary requests throughout their stay.
- Maintain strong product knowledge to provide detailed information about lodge amenities, guest activities, and room details.
- Maintain a professional appearance and wear designated uniforms with pride.
- Food Preparation:
Assist in the preparation of ingredients and cooking of dishes as per recipes provided by senior chefs. - Ensure consistent quality and timely preparation of assigned dishes.
- Execute cooking techniques to the desired standard and adhere to established food quality and presentation standards.
- Minimize food waste and assist in various kitchen tasks as required.
- Food Hygiene and Safety:
Uphold hygiene standards as per HACCP protocols. - Perform regular cleaning, temperature checks, and sanitation of kitchen equipment and workspaces.
- Ensure proper storage and rotation of food items.
- Maintain the highest level of personal hygiene.
- Health and Safety:
Adhere to all safety protocols, uniform, and standards to create a secure environment for guests and staff. - Conduct regular safety inspections and promptly address any potential hazards.
- Communication:
Maintain effective communication with various departments such as butlers, housekeeping, guides, and front-of-house management regarding dietary requirements. - Relay guest preferences and special requests to relevant staff members.
- Communicate openly with senior chefs regarding stock levels and needs in the kitchen.
- Collaborate with other kitchen and F&B staff to ensure smooth operations.
Minimum Requirements:
- Culinary certificate
- Minimum of 3 years of work experience in a high-end, high-pressure kitchen
- Strong commitment to guest satisfaction and personalized service
- Excellent communication and teamwork skills
- Ability to maintain high standards of hygiene and safety
Salary:
R8000.00 per month
Between 1 - 3 Years
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