CDP – LODGE NATURE RESERVE
Scope and General Purpose: The primary function of this position is to take full responsibility for the running of a particular section
To apply, please send a CV by email to:
Duties and Responsibilities:
- Ensure that all stocks are kept under optimum conditions.
- All mise-en-place must always be freshly prepared and on time.
- Dishes are to be prepared according to the correct recipe and quantity.
- All dishes must reach the hot plate or passe correctly garnished, in the correct portion and size, presented on the prescribed serving dish in the prescribed manner.
- Your section is always kept clean and tidy.
- Ensure that junior cooks and trainees receive the right training and optimum guidance.
- Communicate any anticipated shortages to the sous chef or head chef promptly.
- Maintain discipline in your section and treat all staff fairly and with courtesy.
- Deputize in the sous chef’s absence and take charge of the kitchen when directed to do so.
- Attend training courses and seminars as and when required.
- Strive to study management subjects in preparation for future advancement.