| Position | Commis / Pizza Chef |
| Department | Social Enterprise | No.7 Restaurant |
| Line Manager | Head Chef |
About the No.7 Restaurant
No.7 is a restaurant with a difference. Based at the Kick4Life Centre in Maseru, the capital city of Lesotho in Southern Africa, we offer great food in a friendly environment with stunning views across the city. All of our profits are pumped back into Kick4Life’s charitable work. What’s more, our staff team includes former participants that have undergone a structured training program aimed at developing skills for a successful career in the catering and hospitality industries.
As well as the restaurant, No.7, which is linked to the K4L Inn & Conference Centre, runs a catering service for a wide selection of internal and external events from conferences and team-building days to dinner parties and weddings. We can seat over 100 people at one time with indoor and outdoor seating areas. The outdoor area includes 2 wood burners and a braai. Our cuisine is a freshly prepared menu that expresses a European style with a Lesotho touch.
Objective of the Role
To cook and prepare high quality, fresh meals and pizza in line with the No.7 Restaurant standards and according to strictly set menu specifications for Kick4Life social enterprise clients. Key responsibilities include cooking and meal preparation; stock taking; manage multiple stimulus processes – from dough and ingredients prep to cooking pizza in a pizza or wood-fire oven. Assemble pizzas and cook them properly; health and safety practice adherence; and occasional special duties relating to organizational development support.
Main Accountabilities
1. Area 1: Cooking and Meal Preparation
Ensure meal orders are delivered in a timely manner, to the same standard at all times
Liaise with clients, as appropriate, implementing friendly and professional customer service communication and behaviour practices
Always maintain a clean and professional food preparation and service environment
Preparing pizza dough, slicing, and chopping toppings
2. Area 2: Stock Take
Receive and store all provisions, fresh and frozen, in accordance with current food hygiene regulations including correct stock rotation and storage
Record any wastage and reasons for waste, minimizing the need
Ensure best practices around stock management, reducing possibility for theft, contamination or other spoiling of stock
Work with the Head Chef and Front of House Manager to determine stock amounts and order what is required from the correct suppliers
3. Area 3: Health & Safety
Ensure best food preparation and storage practices in line with HACCP standards and processes
Maintain occupational health and safety standards at all times in regards to clothing, behavior, food preparation, food storage, food handling & fire safety
Keep the kitchen to the highest standard of cleanliness as well as storerooms at all times and keep both free of hazards and pests
Receive First Aid Training and certification and be prepared to implement basic first aid in the event of need
Stay current on and help implement Kick4Life’s Fire Procedures and Fire Safety Management System
Stay current on and help implement Kick4Life’s Emergency Procedures
4. Area 4: Other Duties
Assist in Tour implementation and promotion, as requested
Assist in operational and programmatic fundraising initiatives
Comply with and uphold all of Kick4Lifes’s Policies and Procedures
Maintain professional conduct at all times
Undertake such other duties as may be reasonably requested
Support Management initiatives and aid in leading performance management systems
Area 5: Special Duties
Assist in Tour implementation and promotion, as requested
Assist in operational and programmatic fundraising initiatives
Comply with and uphold all of Kick4Lifes’s Policies and Procedures
Maintain professional conduct at all times
Undertake such other duties as may be reasonably requested
Support Management initiatives and aid in leading performance management systems
Assist in developing systems for broader SE integration, operational improvements and business growth
Qualifications and Experience
Essential:
- Minimum Diploma in Food Preparation and Cooking or Culinary Arts, required
- Minimum 3 years’ experience working in a commercial kitchen as a Pizza and Commis Chef
- Health and safety and food hygiene certifications
- Experience in menu development and implementation in continental cookery
- Extensive food and beverage knowledge, including effective food and beverage pairing
- Extensive buying, menu costing and stock taking experience
- Food hygiene and safety qualifications
- Have a vast experience in pastry division
Desirable:
- First Aid Certified
- Experienced in Western and other international cooking styles
Work Based Skills and Competencies
Essential:
- Ability to effectively liaise with multi-disciplinary teams and a variety of stakeholders to achieve goals
- Ability to multitask and work according to set deadlines
- Demonstrates strong verbal and written communication skills in English and Sesotho
- Willingness to work long, flexible hours, including regular weekends and holidays
- Organised and reliable
- Adaptable and solutions-oriented
- Independent
- Service-minded
Desirable:
- A flair and enthusiasm for cooking with fresh, quality and sometimes local ingredients
- Demonstrates a growth mind-set
- Ability to think strategically
Please note: this is a full time hospitality position that requires the employee to work long and often flexible hours, which may include evenings, weekends and holidays.
How to Apply:
If you meet the requirements and are motivated to work helping others in a multicultural environment, please send a CV and Cover Letter explaining your motivation and fit for the role to [email protected]
Please note that only applications received via email will be considered.
Closing Date of applications is Friday, 08th April 2022 by 12:00 pm