Safari Park Hotel

Reporting to the Executive Chef, the successful candidate will supervise the daily operations of the butchery and lead the butchery team. Responsibilities include receiving, inspecting, processing, and portioning meat, poultry, and seafood to approved quality standards, ensuring compliance with food safety, HACCP, and hygiene standards, maintaining stock control and inventory accuracy, monitoring meat yields and portion control, and training and supervising butchery staff.

Reporting to the Executive Chef, the successful candidates will be responsible for assisting and supporting the Executive Chef in preparation of different foods. They will assist in all kitchen activities including ordering for supplies and budget control, relaying orders to station cooks, and ensuring each menu item is prepared on time. The role also involves assisting with the preparation, cooking, and presentation of different foods in the restaurant, enforcing health and safety standards in the kitchen, and ensuring customers are served with quality food in a timely manner.

Reporting to the Executive Chef, the successful candidate will be responsible for overseeing daily kitchen operations, including food preparation and presentation. They will supervise and guide kitchen staff, ensure efficient kitchen operations, and assist in menu development and refinement. The role also involves maintaining health, safety, and sanitation standards, managing inventory and food costs, and training and mentoring junior kitchen staff.

Reporting to the Food & Beverage Manager, the successful candidates will be responsible to; Supervise and train all service staff while maintaining outstanding guest relations in banquets and restaurants. Assist in controlling inventory of all restaurant and bar supplies. Ensure all delegated tasks are completed to performance standards. Check cleaning standards in all restaurant and service areas. Ensure food is served in correct proportions, properly garnished and at the correct temperatures. Ensure food quality and quantity in the buffet, restaurants and banquets. Ensure compliance with all regulations regarding health and safety of guests and oversee compliance with departmental company policies and procedures. Provide courteous service to all guests and be cordial to team members.

Reporting to the Executive Chef, the successful candidate will be responsible for controlling a given section within the Kitchen to the standards laid down, confirming with Health and Safety standards, and creating high-quality dishes as part of the Kitchen team. The role involves cooking consistently and enthusiastically at a high level as directed by the Executive Chef, checking function sheets daily with the Senior Chef on duty, ensuring the station and environment are kept hygienically clean, controlling incoming goods, reporting breakdowns or kitchen hazards, and assisting with menu planning.

Reporting to the Executive Chef through the Pastry Chef, the successful candidate will be responsible for baking high quality cakes, bread and other bakery products. Prepare pastry items such as bread rolls, muffins, and cakes. Check production schedule to determine variety and quantity of ingredients, monitor baking process, and adhere to health and safety regulations in the bakery.

Reporting to the Executive Chef through the Chief Steward, the successful candidate will be responsible for supervising and training all stewarding staff, ensuring mise en place and equipment are prepared for banqueting functions, monitoring cleaning and maintenance in banqueting and kitchen areas, assisting the kitchen department with pre-setting equipment for banqueting and outside catering events, checking cleaning standards of glassware, china, crockery, and kitchen equipment, controlling breakage and chemical costs, assisting the Chief Steward in daily operations, monitoring hygiene and sanitation standards, and carrying out inventory checks and controlling equipment movement.