JOB DESCRIPTION POSITION

TITLE Kitchenhand

LOCATION Rosewood Cape Kidnappers

REPORTS TO Executive Chef

PURPOSE OF POSITION The Kitchen Hand is responsible for the cleanliness of the kitchen and assisting the chefs with basic food preparation.

REPORTING STRUCTURE RELATIONSHIPS Internal • General Manager • Operations Manager • Director of Culinary • Executive Chef • Sous Chef • Junior Sous Chef • Chef de Parties • Pastry Chef • Other hotel teams External • Nil

KEY RESPONSIBILITIES

Maintain kitchen cleanliness

• Cleaning of crockery, cutlery and cooking utensils in a timely fashion.

• Cleaning floors, ovens, walls and cooking surfaces.

• Maintains exceptional hygiene practices.

Basic food preparation

• General food preparation as instructed by the duty chef.

• Processing garden produce for preparation. Relationship management

• Develop and maintain collaborative relationships with kitchen staff.

• Maintain constructive relationships with other hotel teams.

• Consistently attend and participate in meetings prior to each shift. Health and Safety

• All workplace accidents and incidents are reported, hazards are identified, and mitigants/remedies are undertaken.

KEY RESPONSIBILITIES PERFORMANCE GOALS

• Active participation in H&S discussions and necessary training.

• H&S awareness through the implementation of safe practices.

• Appropriate uniform and correct footwear are worn at all times.

PERSON SPECIFICATION KEY ATTRIBUTES

• Adheres to the Company Values;

• Shows initiative;

• Is a team player;

• Is reliable and punctual;

• Is able to work independently;

• Comfortable working in a dynamic kitchen environment;

• Is flexible and willing to commit to the delivery of a positive team culture;

• Is able to work well under pressure;

• Able to follow instructions.

QUALIFICATIONS AND EXPERIENCE

• 1-year experience working in a similar position is desired but not essential • Driver’s license.

JOB REQUIREMENTS

• Flexibility around working hours.

• Willingness to contribute to the team.