Expert Consultancy on behalf of our client running Lodge in Mto wa Mbu we are agently looking
for diligent, pro-active, energetic chefs to join our client team this January 2016.


Job Position: Chef

Job type: Permanent
Working station: Mto Wa Mbu

Experience & Skills required include
Ø  Tertiary education with certificates in high level cooking and food hygiene
Ø  Wide and varied cooking experience of not less than 3 years, specifically in hospitality industry
Ø  High standard of running a busy kitchen, including stock control, food hygiene, waste management and staff liaison
Ø  Passionate about producing quality dishes and menu planning
Ø  Ability to speak English/Swahili and happy to liaise with guests
Ø  Team player, works well with others
Ø  Happy to work in a remote location  like Mto Wa Mbu

Detail of job to be performed: 
Ø  To ensure the cooking and serving of all meals to guests and management whilst on duty or any invited guests authorised by management.
Ø  To ensure your involvement in any changes or alterations in the menu matrix, based on the lack of supply or unavailability of ingredients.
Ø  To interpret the day sheet and note any dietary requirements for guests or staff, and ensure this information is filtered down to the kitchen staff and confirmed with the barman and waiter staff regularly.
Ø  To report to the HOD/Lodge manager any kitchen staff that does not report for duty.
Ø  To approach and communicate to all guests during the evening meal to announce dinner.
Ø  To regularly clean all kitchen shelves, crockery and cutlery, as well as ovens and equipment when occupancies allow.
Ø  To ensure the correct issuing of quantities and quality of product based on the menu matrix for meals on a daily basis.
Ø  To maintain a consistent level of cooking during daily cooking duties and ensure that quality guidelines and maintained in accordance with the number of guests and management in camp.
Ø  To maintain the correct separation of waste as prescribed in the ‘Trash policy’, and to ensure that the waste is correctly disposed of at the back of house area and any organic waste is delivered to the compost pit daily.
Ø  To maintain high personal hygiene levels to ensure that food is not contaminated whilst in the process of preparing, dishing and plating.
Ø  To complete tasks assigned to you during your shift by the lodge manager, and to ensure that all food produced is of the standard expected by yourself, the head chef and the lodge management, as well as the guests consuming the food prepared.
Ø  To adhere to, learn and practice any new methods of cooking, recipes for dishes that are on the menu matrix.
Ø  To ensure the security of stock taken once issued from the main stores at the lodge to be used for the day.
Ø  To maintain and use correctly all assets associated with the position of chef including but not limited to ovens, gas cylinders, blenders, ice-cream machine, fridges and freezers, cutlery and crockery, as well as basins, taps and water supply in the kitchen.
Ø  To ensure a clean and sanitary kitchen and back of kitchen area is maintained on a daily basis.
Ø  Report to the HOD any maintenance issues that need to be addressed that during the course of your duties hinder you carrying out your duties.
Ø  To carry out any other reasonable duties as deemed fit by the lodge management.

Good salary package will be offered


How To Apply:
Please send us your CVs & Cover Letter only to Only short listed candidate will be notified for the interview. Deadline for the application is 20th January, 2016.