Job Summary

To provide an efficient and cost-effective food service in the hotel while ensuring that food is prepared, served and delivered to set standards and regulations.

  • Minimum Qualification: Vocational
  • Experience Level: Mid level
  • Experience Length: 2 years

Job Description/Requirements

Operational duties:

  • Diligently perform food preparation tasks according to the high standards and recipes as set out by the Sous Chef
  • Prepare basic salads and sauces as directed by the Sous Chef while paying attention to detail when plating and presenting food.
  • Receive deliveries and check that all ordered items are of good quality.
  • Prompt your Supervisor of any expired or spoiled food items in the stock rooms, refrigerators, and freezers.
  • Perform basic cleaning duties to keep all workstations clean and properly sanitized in compliance with HACCP requirements and practise ‘clean as you go’ for a safe & clean kitchen environment.
  • Report any equipment problems and maintenance issues to your immediate supervisor.
  • Be available to fill in as needed to ensure the smooth and efficient operation of your section / department as directed by your Supervisor.
  • Adhere and comply with health, safety & hygiene practices at all times
  • Comply with the Hotel’s rules, regulations and standard operating procedures.
  • Assist with regular stock checks/ stock takes when required to do so.
  • Avoid wastage to ensure that expenses are within budgeted limits.
  • Any other duties as may be assigned.

Key Performance Indicators

  • Customer Satisfaction Ratings (Food Quality)
  • Compliance FDA regulations and standards
  • Menu Update (Compliance to Schedule)
  • Number of Incidents (Kitchen Accidents
  • Availability (Ingredients)


  • F & B Service
  • Finance & Administration
  • Procurement / Stores
  • Housekeeping
  • Security

Job Requirements


  • Culinary Training (Hot Kitchen, Cold Kitchen, Patisserie)


  • Food preparation and trends
  • Different cooking styles
  • Appreciable knowledge of food health and safety regulations.

Work Experience

  • At least 1 or 2 years as a Commis Chef will be an added advantage

Technical Competencies

  • Hygiene regulations and laws
  • Ability to prepare food in a coordinated manner and to set standards
  • Ability to interpret quests needs and food requirements
  • Ability to apply the appropriate cooking styles

Personal Competencies

  • Ability to work effectively with others.
  • Must be very organized and results- oriented
  • Must be capable of delivering timeously
  • Must have good analytical and problem-solving skills
  • Good communication and leadership skills
  • Good timekeeping skills

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