Summary
Date Posted: Wednesday, June 26 2024, Base Salary: Not Disclosed

JOB DETAILS:
Position Summary
Under the guidance and supervision of the Sous Chef, and within the limit of established company policies and procedures manual, assists the Sous Chef with meal preparations and the overall kitchen operations.

Duties and Responsibilities
• Complete all work given by Sous and Section chefs on any given section of the kitchen to the standards which have been laid down by the Executive Chef and the hotel.
• Prepares all ingredients as per mise en place list for the shift before service begins.
• Operates a kitchen station, section in an efficient, safe manner, working hand in hand with the sous-chef and Executive Chef for any meal period, breakfast, brunch and lunch dishes.
• Executes mise en place and recipes, chopping, slicing, cooking, sautéing & frying a variety of vegetables, fruits, meats and any other culinary food products.
• Pay attention to detail in every aspect of the kitchen and maintaining a clean and organized workspace with good communication & a team player.
• Practice serve-safe methods in preparing, cooking, holding and storing of all food items.
• Prepares food items according to designated recipes and quality standards.
• Maintain cleanliness and comply with food sanitation standards at all times.
• Visually inspect all food sent from the kitchen.
• Prepare requisitions for supplies and food items, as needed.

Skills and Competence
• Time Management – Required to estimate the necessary time needed for each dish, as well as the time spent by each team member when preparing different dishes in all outlets including desserts, bakery and pastry items.
• Good Communication Skills – Required to have good communication skills, to be able to communicate effectively with the Sous/Executive Chef as well as with the team, ingredient providers and technical team in charge of the maintenance of the cooking machineries.
• General Awareness – possess general awareness skills so as to easily adapt to company policies and statutory requirements with regards to health and safety.

Qualifications
• Full Grade 12 certificate
• Certification in Food Production
• 2 years relevant experience

Work Hours: 8

Experience in Months: 24

Level of Education: Professional Certificate

Job application procedure
• Forward a Cover letter, Curriculum Vitae and relevant academic certificates strictly as “one document” to hr15@thelatitudehotels.com  Closing date: 5th July, 2024. Only candidates that meet the criteria are advised to apply.

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