About the role
The Line Chef runs an assigned station during service (grill, hot line, cold/breakfast or functions), preparing and cooking dishes to the lodge's recipes, on time and to a consistent standard. The kitchen serves lodge guests, campers, restaurant diners, the bar and conference catering.
Position details
- Reports to: Head Chef
- Works with: Scullery Attendants, Bartender / Barista, waiters
- Employment type: Full-time, on-site, shift work (early, evening, weekends and public holidays)
Key responsibilities
1. Service and cooking
- Prepare (mise en place) and run the assigned station so it is fully set up before each meal period.
- Cook and plate breakfast, lunch, dinner, bar menu and braai dishes to standard recipes, portion sizes and presentation guides.
- Cook conference and function menus (tea breaks, buffets, packed lunches and set menus) on the event schedule.
- Handle dietary requests and allergies correctly and tell the Head Chef and waiters about them.
- Make sure orders leave the pass in the right sequence and at the right time.
2. Stock and waste
- Use stock in first-in, first-out order, label and date prepared food, and store it correctly.
- Record wastage and tell the Head Chef about low stock before it runs out.
- Stick to portion control to protect food cost.
3. Hygiene and food safety
- Follow food safety rules and Botswana public health requirements at all times.
- Keep your station, equipment, fridges and storage clean, and follow the cleaning schedule.
- Fill in temperature logs (fridges, freezers, hot holding) every shift.
4. Health and safety
- Use knives, gas, grills and fryers safely, and report faults or accidents immediately.
- Know and follow the fire and emergency procedures.
5. Teamwork
- Communicate clearly with front-of-house during service.
- Help with menu tastings, new dishes and special events, and cover other stations when needed.
- Attend kitchen briefings and training.
Key performance indicators (KPIs)
- Ticket times (order to pass) within the kitchen's service standards
- Recipe and portion compliance on Head Chef spot checks
- Few dishes returned or remade
- Food wastage on the station within target
- Hygiene audit results and complete temperature logs
- Conference and function food delivered on schedule
- Guest feedback on food quality
- Attendance, punctuality and teamwork
Qualifications and experience
- Form 5 / BGCSE or equivalent.
- A professional cookery or culinary certificate.
- 1–2 years' experience on a line in a restaurant, lodge or hotel kitchen.
- A food safety or hygiene certificate.
- First aid training and banqueting or buffet experience are an advantage.
Skills and attributes
- Fast and organised under pressure, with clean work during service
- Cooks both international and local Botswana dishes
- Consistent: the same dish every time
- Honest and careful with stock
- Good communication in English and Setswana
- Willing to work shifts, weekends and public holidays