JOB DESCRIPTION

 Cooks guests’ orders according to their preferences

 Employs food safety best practices and makes sure that all kitchen staff members do the same

 Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces

 Selects choice ingredients that will give dishes the best flavour

 Experiments to come up with new specialties that will draw diners into the restaurant

 Coaches other members of the kitchen staff, so they perform at their best

 Determines how much food to order and maintains an appropriate supply at the restaurant

 Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience

 Works quickly and accurately during busy periods, such as weekends and evenings as well as cleaning.

 Occasionally takes on extra duties, when the kitchen is short-staffed or the restaurant is particularly busy

 Takes direction and works with the hotel administrative team

QUALIFICATIONS

 Certificate in Food production or related field whereby diploma is an added advantage.

 Strong Communication skills

 Creative flair

 Flexible schedule and works quickly

 Skill in cooking and preparing a variety of foods.

 Minimum two (2) years of kitchen operation.