SUMMARY:
To assist the kitchen staff by assisting with the cleaning, preparation, service and ordering
POSITION INFO:
Olifants River Lodge is ideally positioned between Joburg, Pretoria, and Mbombela (Nelspruit). This extensive property features ample accommodation choices (245 beds) to suit all budgets, along with resort-style facilities, conferencing, and banqueting venues. Olifants River Lodge is managed by Dream Hotels & Resorts, a mixed-use accommodation group working towards greater accountability and local impact. Together, we’re on a mission to actively create a brighter future.
Dream Hotels & Resorts lives by its 8 core values. Our team is dedicated to being reliable and accountable, fostering empathy to understand others' feelings and collaboratively find solutions, and prioritizing sustainability in environmental, financial, and social aspects. Rooted in humanity, trust, dynamism, excellence, and joy, we celebrate diversity, prioritize integrity, embrace creativity, pursue quality, and foster a joyful work environment to connect people with our surroundings and each other. These play a part in our day-to-day decision making & operational requirements.
Job Overview:
To assist the kitchen staff by assisting with the cleaning, preparation, service, ordering and control of food, cooked or uncooked and ancillary items to the agreed standards laid down by the Company.
Key Responsibilities:
- To ensure that you are familiar with the day-to-day’s requirements
- To prepare meals as instructed, by and under the supervision of a Head Chef.
- To make bread and confectionary items in accordance with instructions from and under the supervision of the Chef de Partie, Sous Chef or Head Chef.
- To ensure that orders are correctly relayed to the Chef de Partie, Sous Chef or Head Chef.
- To make sandwiches and salads in accordance with the prescribed recipes
- To operate the tea, coffee and soft drink machines
- To set up trays as required, ensuring that all prescribed crockery and cutlery is in place
- To prepare dining room mise-en-place including the filling of cruet, condiment sets and jam containers
- To ensure the stock taking of all equipment, crockery, cutlery, glassware and pantry supplies are sufficient for the running of the day
- To ensure that all clean kitchen utensils / equipment are packed and ready for use for ease in cooking
- To be familiar with all Health and Safety measures and participate in all prescribed drills
- Assisting the Chef de Partie, Sous Chef & Head Chef with supervising and participating in the cleaning of surfaces, equipment, walls, floors and utensils.
- Ensuring that your section within the kitchen is always kept clean and hygienic
- To ensure that all statutory, as well as company, hygiene regulations are being strictly adhered to.
- To assist the kitchen staff with unloading any delivered kitchen supplies
- To ensure that any shortage in kitchen supplies are promptly communicated to the sous chef / executive chef
- Ensure stock rotation (FIFO) and inventory checks to minimize wastages.
Qualifications & Experiences:
- Grade 12
- Ability to multitask
- Guest orientated and service minded
- Ability to work under pressure
