QUALIFICATIONS AND EXPERIENCE:

Grade 12.
A Certificate in cooking course.
2 – 3 years in food production in hospitality environment

 KEY RESPONSIBILITIES:
The incumbent will be responsible to perform the following functions but not limited to;
Kitchen Operations 

Plan and communicate according to reservations arrival/departure of local and international clients and applicable bookings. 
Capture and file of all documents and food issues, stock takes and other checklists in line with operational procedures 
Organize and assist in food preparations for clients and special dietary requirements on check ins and outs, filing and control of food outlets. 
Respond to client queries and dietary requirements through bookings before clients arrive. 
Assist in all food and beverage operations of Alkantpan Test Range Lodge. 
Assist in the preparation of food and food outlets, executing recipes hygienically and timeously 
Maintain the level of service for each food outlet buffet, from set-up to replenish to ensure client satisfaction. 
Assist in stock monitoring, stock take and ordering, elevating shortages to the Chef and Lodge manager 
Maintain stock levels of perishable and non-perishable products

Reporting:

Assist with stock takes, report -shortages, cleaning materials, dry stores 
Assist in sourcing and the procurement of kitchen items 
Assist with internal requisitions and orders 
Assist in maintaining the Food Acceptability Certificate 
Assist the chef with functions and other food requests 
Assist in monitoring food cost, reporting on price escalations 

 KNOWLEDGE & FUNCTIONAL SKILLS

Knowledge of kitchen operations.
Fundamental hospitality knowledge.
Knowledge of safe operating procedures.
Knowledge of the management systems (e.g. SHE, Quality, etc.)