About the position
Our client based in Cape Town CBD is seeking an Speciality Chef to join their team. The purpose of the role is to assist the Executive Chef / Sous Chef in providing innovative and artistically superior, cost-efficient food and beverage products that enhance the reputation of all the food outlets, at the same time, meeting the established quality and presentation standards.
MAIN AREAS OF RESPONSIBILITIES:
- Staffing and scheduling of various outlets, including the main kitchen and allocation of duties.
- Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.
- Facilitate learning and development for team members.
- Performance Appraisal & Management of the associates in the department.
- Ensure that all the quality and quantity standards of food preparation & presentation are adhered to.
- ‘Hands on Chef’ - producing and presenting high quality imaginative food.
- Assist the Executive Chef / Sous Chef in developing and standardising new recipes.
- Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost.
- Coordinate with the Purchase department regarding procurement of various items based on the stock levels and usage in the kitchen.
- Monitor adherence to safety, hygiene and cleanliness standards.
- Assist the Executive Chef in the area of food festivals, menu planning & pricing.
- Food and Menu Trials to Executive Chef / Management
- Making Menus for the restaurant on a regular basis
- Work closely with the Purchase Manager for developing Standard Purchase Specifications for various items.
- Ensure good physical upkeep, condition of equipment and utensils in all the kitchen and coordinate with the Engineering department for the repairs and maintenance.
- Ensure through regular monitoring of GSTS and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products.
- Review the monthly business reports of the hotel, specifically F & B report and assist the Executive Chef / Sous Chef in developing a work plan.
- Address any grievance and counselling issues among the department associates.
- Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc.
- Conduct daily briefings with associates and update / inform them on daily events in the hotel.
- Relieve the Sous Chef in his / her absence.
- Efficient implementation of all work related instructions given by the superiors / management.
- Ensures that you work in a safe manner that does not harm or injure self or others.
- To be involved with Health & Safety within the department. Ensuring compliance within the department and that Health & Safety directives are carried out.
- Anticipate possible and probable hazards and conditions and either correct them or take action to prevent them from happening.
- Ensure that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct maintained.
- Continuously endeavour to improve the department’s efficient operation, and knowledge of own job function.
- Ensures effective implementation of the Tata Code of Conduct at all times.
- Efficient implementation of all work related instructions given by the superiors / management.
QUALIFICATIONS AND EXPERIENCE:
- Degree / Diploma in Hotel Management
- Specialised training from a culinary institute
- Progression through various positions in the food production department, handling various sections of kitchen and experience working in satellite kitchens /main kitchen
- Production of food for banquets and outdoor catering
- Must have worked in a reputed restaurant
KNOWLEDGE AND SKILLS:
- Thorough knowledge of different cuisines, cooking styles, hygiene & safety standards
- Techniques in quality and quantity food production
- Pleasant personality and a good communicator – should be able to engage with guests
- Inventory management
- Working knowledge of Microsoft Office and Recipe Software
- Food Costing and Menu pricing techniques
- Time Management
Please note that only shortlisted candidates will be contacted.
Desired Skills:
- Speciality Chef
- cuisines
- food prep & hygiene standards
- Hospitality
