As part of this we endeavour to provide opportunities to our employees to develop their careers within the Peermont Group and are therefore proud to offer another career development opportunity for the position mentioned above.
Assist the Executive Sous Chef/Chef de Cuisine in the supervision, control and co-ordination of the kitchen.
Assume full responsibility for the kitchen in the absence of the Executive Sous Chef.
Check and supervise the methods of food preparation.
Maintain the highest level of standards in the preparation of food items as well as the service of the food.
Check that all mis-en-place is prepared for food service and assist with the cooking and final preparation of the dishes.
Make sure that all areas are always laid up to specifications.
Assist in the receiving, purchasing and storage of food, whilst checking its quality and quantity.
Take stock of food items if and when required to do so.
Maintain food standards.
Be aware of all health and safety procedures.
Ensure clean and hygienic conditions of all work areas, including all refrigerators and storage areas to the standards laid down by the company.
Assist in the training of employees within the department.
Assist in the daily routine checks on the physical state of repair and cleanliness of the equipment being used in the kitchen.
Assist with daily opening and closing stocks and correlate it with the micros daily report.
Control production costs.
Minimum of 5 years’ experience in a in a similar position.
A hotel school or chef’s diploma will be an added advantage.
Extensive knowledge on cooking techniques and kitchen operations.
Good communication skills.
Good knowledge of busy hotel operation will be an advantage
Closing date and application instructions
Please forward your applications to: The Human Resources Manager
Grand Palm Hotel Casino and Convention Resort
Private Bag BR 105
Or E-mail to: email@example.com
Closing date: 10th February 2016
Only short listed applications will be responded to.
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