Duties:
Prepare daily mise-en-place and cook dishes according to recipes and section standards.
Maintain cleanliness, organization, and food safety / hygiene in the assigned section.
Assist the Chef de Partie and Sous Chef with daily operations and supervise junior Commis chefs.
Ensure high standards of food quality and presentation are consistently met.
Monitor food stock levels, control wastage, and assist with inventory management.
Requirements:
Grade 12
Culinary school training or apprenticeship is preferred.
At least 2–4 years in a similar role at a luxury lodge / hotel
Strong culinary skills, ability to work under pressure in a fast-paced environment, team leadership, and organization.
