Saucier Cook

Job Summary: Prepare high-quality food products with strict adherence to food and health guidelines, working in a fast-paced kitchen environment in Maasai Mara, Kenya.

We are dedicated to authentic, genuine service and delivering the warmest hospitality with passion. Our team is humble, generous, and empathetic towards everyone within our collective, whether we are welcoming and hosting guests, working alongside colleagues or collaborating with partners, communities, or governments.

The incumbent will be responsible for preparing food products of the highest quality in terms of freshness, taste, and consistency. This position requires a strong understanding of food and health guidelines, as well as the ability to work in a fast-paced kitchen environment.

Key Responsibilities:

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of all Kitchen equipment and ensure they are used only as intended.
• Understand, comply, and administer principles of law relating to food service establishments, including nutrition, sanitation, safety, employment law, fire, and health code regulations.
• Set up and stock stations with all necessary supplies.
• Prepare and cook food according to provided recipes, quality standards, presentation standards, and food preparation checklist.
• Operate ovens, stoves, grills, microwaves, and fryers.
• Cook menu items in cooperation with the rest of the kitchen staff.
• Answer, report, and follow the Head Chef's/Executive Chef's instructions.
• Wash and disinfect kitchen area, tables, tools, knives, and equipment.
• Stock inventory appropriately.
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to the immediate supervisor; complete safety training and certifications.
• Acquire a working knowledge of camp, in-house facilities, and local information to respond to guest questions in these areas as required.
• Adhere to grooming, personal hygiene, and uniform standards as per the guidelines.
• Adhere to the daily checklists and notify management of any discrepancies.
• Adhere to scheduled work times by reporting promptly as scheduled.
• Attend meetings and training sessions as and when required.
• Perform other reasonable job duties as requested by the Head Chef/Executive Chef and camp Manager.

Candidate Profile:

• High school graduate or equivalent experience.
• Culinary Arts Diploma/Certification.
• Minimum three years' experience preparing food in the following methods: roast, broil, braise, sauté, fry, and grill (including vegetarian dishes for breakfast items).
• Minimum three years' experience working in saucier food production and/or line capacity.
• Minimum three years' experience in a high-volume hot production operation.
• Formal culinary training may substitute at an equivalent rate.
• Minimum of three years' experience in basic cooking techniques and skills, such as knife skills, basic cuts, and all cooking methods.
• Minimum of three years' experience in using/operating basic culinary equipment.