We are dedicated to authentic, genuine service and delivering the warmest hospitality with passion. We are humble, generous and empathetic towards everyone within our collective, whether we are welcoming and hosting guests, working alongside colleagues or collaborating with partners, communities or governments. We are inclusive and have fun expanding the wor...
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Maintain complete knowledge of correct maintenance and use of all Kitchen equipment and ensure they are used only as intended.
Understand, comply, and administer principals of law relating to food service establishments including but not limited to nutrition, sanitation, safety, employment law, fire, and health code regulations.
Set up and stock stations with all necessary supplies
Prepare cold foods according to Governors camp recipes, quality standards, presentation standards, and food preparation checklist.
Cook menu items in cooperation with the rest of the kitchen staff
Clean up the station and take care of leftover food.
Wash and disinfect kitchen area, tables, tools, knives, and equipment.
Stock inventory appropriately.
Ensure that food comes out simultaneously, in high quality and in a timely fashion
Follow all company safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to the camp manager; complete safety training and certifications.
Maintain confidentiality of proprietary information and protect company assets
Maintain a positive and professional approach with team members and customers
Acquire a working knowledge of camp, in-house facilities and local information to respond to guest questions in these areas as required
Adhere to Governor`s grooming, personal hygiene and uniform standard as per the guidelines.
Adhere to the daily checklists and notify management of any discrepancies.
Adhere to scheduled work times by reporting promptly as scheduled.
Attend meetings and training sessions as and when required.
Perform other reasonable job duties as requested by the Head Chef/Executive Chef and camp Manager.
CANDIDATE PROFILE
Qualification:
Minimum High school Education
Culinary Arts Diploma/Certification
Experience:
Knowledge of current food trends and best practices is a plus.
Minimum three years’ experience preparing food in the following methods is required: roast broil, braise, sauté, fry and grill (including vegetarian dishes for breakfast items.
Minimum three years’ experience working in vegetarian food production and/or line capacity is required.
Minimum three years’ experience in a high-volume hot production operation is required. Formal culinary training may substitute at an equivalent rate.
Minimum of three experience in basic cooking techniques and skills, such as knife skills, basic cuts, and all cooking methods is required.
Minimum of three years’ experience in using/operating basic culinary equipment.
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