Executive Chef

2 days ago

Cape Town, Western Cape, South Africa Belmond Full time
About the Role

We are seeking a highly skilled and experienced Junior Sous Chef to join our team at Mount Nelson, a Belmond Hotel. As a key member of our culinary team, you will be responsible for assisting the Sous Chef in creating menu items, recipes, and developing dishes and costings.

Key Responsibilities
  • Assist the Sous Chef in menu planning, recipe development, and cost control.
  • Maintain good knowledge of cooking methods, styles, and alternatives.
  • Produce all necessary food for all food service operations as required and as instructed by the senior Chef.
  • Ensure that allocated section is always kept clean, and all prep is completed.
  • Run the shift independently and supervise staff to prescribed SOP and maintain discipline in the kitchen.
  • Order, rotate, and take stock of inventory.
  • Pro-active ordering, maintaining minimum par levels of food for your section of the kitchen.
  • Maintaining quality and quantity control in all aspects, from portion control to freshness of the product presented.
  • Ensure correct stock rotation procedures are followed.
  • Judging quality of raw material & providing quality finished products.
  • Ensure that the production, preparation, and presentation of food are always of the highest quality.
  • Ensure that the quality & quantity standards are adhered to in the section.
  • Supervise and guide junior staff as required in accordance to set standards
  • Estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
  • Maintain full awareness of all menu items, their recipes, methods of production and presentation standards.
  • Deputise in the absence of senior chefs.
  • Maintain and implement preservation standards for the proper handling of all food products at the right temperature.
  • Operate and maintain all department equipment and reporting of any malfunctioning.
  • Ensure effective communication between staff.
  • Responsible for hygiene, safety and correct use of equipment and utensils.
  • Periodically check the expiry dates and proper storage of food items in the section.
  • Guide and train subordinates daily to ensure high motivation and efficient working environment.
  • Assess quality control and adhere to hotels service standards.
  • Carry out any other duties as required by management.
  • Monitoring portion and waste control to maintain profit margins.
  • Ensure that all potential hazards are reported immediately and rectified.
  • Be able to make recommendations for alternatives, understand and action all required dietaries and allergens as requested.
  • Perform other administrative tasks as will be communicated by superiors.
  • Resolve possible disputes within the kitchen and report any unresolved.
Requirements
  • 3-5 years' relevant kitchen experience in a supervisory role.
  • Computer literate in MS Excel, MS Word and Gmail.
  • Good communication skills.
  • Good knowledge of hygiene & safety standards.
  • Ability to work with little supervision.
What We Offer
  • Competitive basic salary
  • Loyalty and recognition rewards programs
  • Employee Assistance & Wellness programs

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