Executive Sous Chef needed at One&Only Resorts

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One&Only Resorts’s job vacancy, Career and Recruitment

Job title : Executive Sous Chef jobs in Western Cape

Job Location : Western Cape, Cape Town

Deadline : September 04, 2022

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Key Duties And Responsibilities

  • Ensure the quality levels of kitchen production and presentation is maintained at its highest level at all times.
  • Create new products determined by clientele.
  • Ensure that all mise- en place is correctly prepared according to set standard as per each outlet detailed in the MEP lists, prior to commencing service.
  • Demonstrate excellent product knowledge of all food and special functions held at the resort.
  • Participate in the service of any special functions or events organized by the resort.
  • Monitor systematically the performance of the department, as per daily briefings, feedback sessions from HOF, chefs and colleagues, and observation from the pass , intervene immediately if deviations occur.
  • Attend the daily Department Head meeting in absence of the Executive Chef.
  • Present oneself in a way which enhances the overall guest experience, by adding life and energy into each outlet.
  • Ensure all food requisitions are prepared within the time parameters set by the resort and always display attributes of genuine hospitality.
  • Conduct performance appraisals (1 Assessment and 1 Review Annually), for kitchen employees.
  • Establish and maintain smooth personal and work relationships in the kitchen.
  • Remain current on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.
  • Assist supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.
  • Perform any additional or special duties, as directed by the Executive Chef.
  • Ordering and keeping fair stocks against business requirements.
  • Minimize wastage through creative recycling.
  • Ensure expired dates are labeled on products that are required.
  • Do regular spot checks on all expiry items.
  • Be responsible of the daily market list during the absence of the Executive Chef.
  • Maintain highest levels of personal hygiene and grooming at all times, as per standard.
  • Ensure a safe, hygienically fit working environment is maintained at all times and report any concerns or faults immediately.
  • Ensure kitchen and back areas are thoroughly clean at all times.
  • Ensure equipment is cleaned, when necessary or according to their schedules.
  • Maintain and create a working environment that reflects a sense of place.
  • Attend the daily kitchen briefings.
  • Continuously train and motivate subordinates to ensure resorts standards are maintained.
  • Delegate responsibilities to staff and ensure tasks are completed.
  • Ensure that channels of communication are respected and information is disseminated to the correct receivers.
  • Conduct a daily briefing prior to service.
  • Attend all training carried out by the Training Department as per demands of business
  • Assist HOD Chefs with in-depth training of staff
  • Attend daily F&B briefing and monthly F&B meeting.
  • Attend a monthly communication meeting.
  • Ensure a daily briefing prior to service and a de- briefing, once week with team members
  • Assist in the process of recruiting new employees for each of the respective kitchen.
  • When driving resort’s buggies, ensures that rules and regulations are followed at all times.
  • Handle any guest’s complaint in a professional manner, as per resort’s Policy & Procedure (service recovery).
  • Ensure that disciplinary actions are taken, when necessary, according to resort’s policies.
  • Practice proper telephone etiquette with colleagues and resort’s guests.
  • Ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
  • Exhibit outstanding knowledge of the resort, island, atoll and the Maldivian culture.
  • Know and apply resort’s Policies & Procedures, including those for the emergency situations.
  • Ensure maintenance work is reported daily and completed/ verified with a weekly walk around.
  • Ensure all fixed assets are well maintained.
  • Demonstrate knowledge and interest in goals, and objectives of the One&Only brand.
  • Ensure all activities are carried out honestly, ethically and within the parameters of the SA Law.
  • Ensure that all tasks assigned by superiors are completed immediately, unless stipulated otherwise in writing.
  • Complete and efficient setting up of the respective kitchen.
  • Training of staff and their performance in accordance with the training department and on an individual basis.
  • Practice attendance and punctuality according to rostered times.
  • Achievement of food cost for the kitchen an imperative.

Skills, Experience & Educational Requirements

  • Culinary Diploma and 10 years work experience.
  • Work experience in various different types of cuisine and kitchen set up (banquette, main kitchen, outlet kitchen)
  • 5 star hotel work experience
  • Fluent in English
  • Intermediate HACCP certified
  • Intermediate Computer skills
  • Leadership program certified

How to Apply for this Offer

Interested and Qualified candidates should Click here to Apply online

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