Six Rivers Africa (SRA) is a non-profit organization with a mission to protect, restore, and preserve wilderness areas, and increase the wildlife population so that the flora and fauna can be enjoyed for generations to come.
JOB PURPOSE
The primary aim of this role is to prepare delicious meals for the customers and being able of studying recipes, setting up menus and preparing high quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations.
DUTIES AND RESPONSIBILITIES
These include;
• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales.
• Study each recipe and gather all necessary ingredients.
• Cook food in a timely manner.
• Delegate tasks to kitchen staff.
• Ensure appealing plate presentation.
• Supervise Cooks and assist as needed.
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders.
• Check freshness of food and discard out of date items.
• Experiment with recipes and suggest new ingredients.
• Ensure compliance with all health and safety regulations within the kitchen area.
• Train students all duties and responsibilities of a chef.
REQUIREMENTS
• Good and effective communication skills so as to be able to pass ideas across to kitchen staff and also understand what exactly customers want.
• Good leadership and interpersonal skills, with the ability to work effectively in a team.
• Good organizational and problem-solving skills.
• Ability to multi-task and coordinate activities in pressing situations.
• Good time management skills to complete many tasks and meet set targets.
• Must be creative and proactive in attending to the various needs of customers.
• Ability to thrive in a fast-paced environment.
• A respectable knowledge of food handling and environmental sanitation standards.
• Any other form of certification in catering would be of added advantage.
• At least 3 years of work experience as a chef in any good and reputable restaurant.
• A minimum of 1 year in a chef-supervisory role.
