Vacancies at Wilderness

The incumbent will be responsible for preparing food products of the highest quality in terms of freshness, taste, and consistency, with strict adherence to food and health guidelines and in accordance with policies, procedures, and standards established to ensure maximum internal and external customer satisfaction. This position is based in Maasai Mara - Kenya

Detailed Responsibilities

• Maintain complete knowledge of and comply with all departmental policies/service procedures/ standards.
• 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 and cook food according to provided recipes, quality standards, presentation standards, and food preparation checklist.
• Operate ovens, stoves, grills, microwaves, and fryers.
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow the Head Chef’s/Executive Chef’s instructions.
• Wash and disinfect kitchen area, tables, tools, knives, and equipment.
• Stock inventory appropriately.
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to the immediate supervisor; complete safety training and certifications.
• Acquire a working knowledge of camp, in-house facilities and local information to respond to
  guest questions in these areas as required.
• Adhere to 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:

• High school graduate or equivalent experience.
• 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 saucier 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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The incumbent will be responsible for preparing food products of the highest quality in terms of freshness, taste, and consistency, with strict adherence to food and health guidelines and in accordance with policies, procedures, and standards established to ensure maximum internal and external customer satisfaction. This position is based in Maasai Mara – Kenya

Detailed Responsibilities

• Maintain complete knowledge of and comply with all departmental policies/service procedures/ standards.
• 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 vegetarian foods according to provided recipes, quality standards, presentation standards, and food preparation checklist.
• Operate ovens, stoves, grills, microwaves, and fryers.
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow the Head Chef’s/Executive Chef’s instructions.
• 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 and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to the immediate supervisor; 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.
• To read and understand the Employee Handbook and adhere to the camp’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
• 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:

• High school graduate or equivalent experience.
• 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, lunch, dinner and outdoor.
• 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.