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  • Posted: Jan 18, 2025
    Deadline: Jan 29, 2025
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    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...
    Read more about this company

     

    Pastry Chef

    Detailed Responsibilities

    • Maintains complete knowledge of correct maintenance and use of equipment; use equipment and tools as intended, properly and safely.
    • Maintains high standards of sanitation and cleanliness throughout the pastry section at all times.
    • Requisitions all products and supplies needed for the pastry section.
    • Precisely follows all pastry recipes to ensure consistent high quality: measures ingredients using scales, measuring cups and spoons.
    • Prepares all baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, pastries, icings, custards, fondants, and fillings used in desserts.
    • Understands and consistently follows proper sanitation practices including those for personal hygiene.
    • Ensures proper rotation and that all products are used by expiration date.
    • Checks productions schedules.
    • Establish priority items for the day.
    • Follows proper plate presentation and garnish set up for all dishes.
    • Perform other tasks as assigned by the head Chef.

    CANDIDATE PROFILE

    Qualification:

    • Minimum high school education
    • Culinary Arts Diploma/Certification

    Experience:                    

    • At least 3 years of experience as a pastry cook in a retail, club, hotel, restaurant or institutional setting.

    go to method of application »

    Breakfast Chef

    Detailed Responsibilities

    • Prepare and present all breakfast food products and equipment
    • Ensure and provide consistent food preparation and the highest caliber of food
    • Ensure cleanliness and hygiene is maintained.
    • Take an active role in the production and presentation of all food products to maintain the best quality food style possible while adhering to menu specifications.
    • Ensure food is stored in appropriate containers, labelled, and rotated to ensure high standards of freshness, minimizing waste and maximizing quality.
    • Aid in maintaining department objectives and ensure they are met and exceeded.
    • Strive to uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment.
    • Follow and adhere to all checklists, prep sheets and par sheets as assigned.
    • Practice proper grooming, personal hygiene, and uniform standards.
    • Ensure that food deliveries have been delivered and stored according to the standards set by the company and health regulations.
    • Follow any and all recipes as they apply to any food products that you prepare, as determined by the Executive Chef.

    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 breakfast food production and/or line capacity is required.

    go to method of application »

    Garde-Manger

    Detailed Responsibilities

    • 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.

    Method of Application

    Use the link(s) below to apply on company website.

     

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