Professional Chef

Key Responsibilities

• Plan and prepare continental and local menus suitable for camp operations, ensuring nutritional balance and variety.
• Ensure strict compliance with health, safety, and hygiene regulations in line with camp and industry standards.
• Monitor portion control and food wastage, ensuring cost-effective kitchen operations.
• Manage inventory, stock control, and ordering of food supplies, ensuring no shortages during service periods.
• Maintain proper food storage systems (FIFO – First In, First Out) to prevent spoilage.
• Maintain a clean and organized kitchen environment at all times.
• Collaborate with management to meet client expectations and dietary requirements.

Requirements & Skills

• Proven experience as a Chef, preferably in camp catering, industrial catering, or large-scale food production.
• Strong knowledge of continental cuisine and local dishes.
• Ability to cook for efficiently under pressure.
• Experience working in rotational or shift-based environments.
• Solid understanding of food safety, hygiene, and sanitation standards.
• Strong leadership and team management skills.
• Good organizational and time management abilities.
• Culinary certification or relevant training is an added advantage.

Key Competencies

• Leadership and team coordination
• Attention to detail and consistency
• Ability to work under pressure
• Strong planning and organizational skills
• Problem-solving in high-demand environments

Location: Western Region

Salary: Attractive