Job Summary

• He/she will assist the Chef De Cuisine to lead, manage and organize all requirements to the highest standards and in accordance to the standard operating procedures as implemented by the Executive Chef. He/she will ensure proper hygiene and sanitation in the work place under his jurisdiction, adequate stocks of food supply, inter–department coordination and training. He/she will carry the full responsibility of the operating equipment including its inventory levels. He/she must ensure to maintain the resort food cost at all times. He/she will ensure and enforce the set service standard procedures by directing, supervising and motivating staff to perform to the highest level of service. He/she will communicate with the guests and share feedback with the chef in charge and the management. The feedback then will ensure high levels of food and service quality so guest satisfaction is maintained at all times.

Key Duties and Responsibilities

• Ensure quality levels of kitchen production and presentation is maintained at its highest level at all times.
• Ensure the kitchen and working areas are thoroughly clean at all times.
• All mise- en place is correctly prepared prior to commencing of service.
• Demonstrate excellent product knowledge of all food and special functions held at the resort.
• Coordinate functions and activities with the F&B department.
• Establish and maintain smooth work relationships in the kitchen.
• Conduct regular checks on all food product for any expired item.
• Ensure that equipment is cleaned according to the stipulated cleaning schedule.
• Supervise the undertaking of physical asset inventories scheduled monthly.
• Train and motivate all subordinates to ensure resorts standards are maintained.
• Perform any additional or special duties, as directed by a superior.
• Maintain the highest level of personal hygiene and grooming at all times, as per standard.
• Practice proper telephone etiquette with colleagues and resort guests.
• Attend all training carried out by the Training Department.
• Ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
• To ensure that a safe, hygienically fit working environment is maintained at all times and report any concerns or faults immediately to the immediate supervisor.
• Exhibit an outstanding knowledge of the One&Only Resort.
• Understand and apply the resort’s Policies & Procedures, including and during emergency situations.
• Conduct a daily briefing prior to service.
• Ensure maintenance work is completed, in a timely and professional manner.
• 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 S.A Law.

Skills, Experience & Educational Requirements

• At least 3-4 years of work experience in same position, in 5 star level hotel and resort.
• Minimum of 1- 2 years Diploma in culinary and hotel management.
• Fluent in both written and spoken English
• Ability to work under pressure
• Personable person who is outgoing and friendly with guests
• Be able to work shifts and long hours should the business require it
• Great listening skills