• Previous experience in similar role
  • Basic knowledge of food safety programs

Skills & Abilities:

  • Willing to learn
  • Positive attitude
  • English (spoken & written)

Roles & Responsibilities include (but not limited to):

The kitchen trainee will liaise with the Executive and Executive Sous Chef, Chef de Cuisine or Chef on duty for all operational needs for the Catering department and ensure that all food preparation areas are maintained to the highest standard.

  • Work when and were required within all areas of the catering department.
  • Listen carefully to instructions given by senior staff and carry out duties in a
    responsible timely manner without hesitation.
  • Food preparation and servicing with an emphasis on quality, freshness and timing.
  • Carry out the cleaning procedures and hygiene practices, according to HACCP
  • Maintain good personal hygiene ensuring that a high standard of personal
    grooming is adhered to.
  • Ensure all kitchen equipment are well maintained, regularly checked and to report
    any problems to the chef in charge for maintenance.
  • Report for duty on time and in the correct uniform provided.
  • Follow standard operating procedures (SOP’s) where implemented at all time.
  • To monitor stock movement and be responsible for your section.
  • Be flexible and willing to help all areas of the kitchen without direction

A detailed job description will be provided to successful applicants.

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