Structure:
Reporting directly to the Head Chef
General Accountabilities:
The Vegetable Chef is responsible for preparing and cooking all vegetable-based dishes, soups, and sometimes egg dishes, ensuring high standards of quality, presentation, and hygiene. This role plays a key part in delivering exceptional culinary experiences for guests.
Specific Accountabilities:
· Work according to the menu specifications by the Head Chef
· Keep work area at all times in hygienic conditions according to the rules set by the camp, ensure to follow kitchen policies, procedures and service standards
· Wash, peel, and cut fresh vegetables and fruits.
· Prepare soups, stocks, and vegetable-based sauces.
· Cook vegetables using various methods (steaming, roasting, sautéing, blanching).
· Ensure correct seasoning and presentation of all vegetable dishes.
· Set up and maintain the vegetable station with adequate par stocks.
· Check supplies and prep lists to ensure timely preparation.
· Maintain proper rotation of products to minimize waste.
· Communicate effectively with the Head Chef and other station chefs.
· Report any maintenance or hazard issues to the Head Chef
· Adhere to complete/standard uniform, grooming and appearance standards consistently
· Comply with property security, fire regulations, including food and all health and safety legislation
· Other duties as assigned by Management
Educational and Experience Requirements:
· Culinary degree or equivalent certification.
· Minimum 2–3 years of experience in relevant field in a professional kitchen.
· Basic Food Certification/HACCP certification is an advantage
· Strong knowledge of vegetable preparation techniques and cooking methods.
· Ability to work under pressure and manage multiple tasks.
· Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
· Able to communicate in English language both verbal and written
· Flexible working hours subject to the demands of the business
· Strong attention to detail, creative, excellent culinary catering talent
Working Conditions:
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed. There may be opportunities to cover for managers or supervisors in their absences and performance will be evaluated, documented and taken into consideration for individual growth and development.
