Little Switzerland offers a unique workplace experience, boasting meticulously maintained grounds and an authentic main building with captivating stories. Join us to enjoy serene views of the Drakensberg mountains and escape the daily hustle. Indulge in hearty buffets, cozy log fires, and spa pampering at affordable rates. Our family-friendly accommodation guarantees relaxation with outdoor activities for all ages. Discover the perfect blend of work and tranquillity at Little Switzerland.

Dream Hotels & Resorts lives by its 8 core values. Our team is dedicated to being reliable and accountable, fostering empathy to understand others' feelings and collaboratively find solutions, and prioritizing sustainability in environmental, financial, and social aspects. Rooted in humanity, trust, dynamism, excellence, and joy, we celebrate diversity, prioritise integrity, embrace creativity, pursue quality, and foster a joyful work environment to connect people with our surroundings and each other. These play a part in our day-to-day decision making & operational requirements.

Key Responsibilities:

• Prepare and cook dishes to the highest standards in your assigned section.
• Supervise and train junior kitchen staff (commis chefs, apprentices).
• Ensure all food is prepared in a timely manner and meets quality standards.
• Maintain high standards of hygiene, cleanliness, and safety in the kitchen.
• Assist in the development and execution of new menu items and specials.
• Monitor stock levels and assist with stock control and ordering.
• Minimise waste and manage portion control effectively.
• Communicate and cooperate with other kitchen sections for smooth service.
• Ensure all equipment is cleaned and maintained properly.
• Follow all health, safety, and food hygiene regulations.

Experience:

• Minimum 2–3 years' experience as a Chef de Partie or strong experience as a Demi Chef ready to step up.
• Formal culinary qualification or equivalent experience.
• Strong knowledge of kitchen sections (e.g., grill, sauce, pastry, cold).
• Ability to lead and mentor junior kitchen staff.
• Excellent time management and organisational skills.
• Passion for food and commitment to high standards.

This is a 3-month contract position with the possibility of becoming permanent, based on performance

Contact information

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