Cape Town: Sous Chef, Boutique Hotel & Villas, Camps Bay posted by HotelJobs

SOUS CHEF, BOUTIQUE HOTEL & VILLAS, CAMPS BAY Seeking a dynamic and creative Sous Chef, who uses narratives for food storytelling and provides a meaningful experience that showcases the talent and diversity of not only Cape Town cuisine, but South Africa as a whole. This role requires a proactive individual connecting the history and cultural tradition and hope of our Rainbow nation. Key Responsibilities Running the Kitchen effectively in the Executive Chef and Executive Sous Chefs absence To ensure that all communications between restaurants, Villas and kitchen run smoothly. To ensure that each chef receives the correct orders for the appropriate tables. To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature. Ensure food standards, preparation, presentation and cooking techniques meet 5* standards and are maintained at that level. Work closely with Food and Beverage department to meet food and beverage operational objectives. Meet and exceed customer and guest expectations, enabling the Food & Beverage operation to be recognised as delivering consistent, quality and value for money cuisine. To ensure that the dining room personnel are “standing by” when dishes are served. Liaise directly with the Executive Chef and the Operations Manager on issues relating to service Writing and or assisting the Executive Chef to write the daily menus All food to be tasted daily. Make recommendations and assist the guest when discussing the menu with them. Always provide outstanding and friendly service to the guests Take orders from guests and assist in meal decision by making suggestions Be self-motivated and keep abreast of current Food trends and be innovative Villas: To liaise with Reservations and Reception to find out arrival, guest etc details Ensure that the Villas are stocked and prepared for arrivals Villa should be arrival ready a minimum of two hours before any arrival and the Villa Chef must be present to meet and be available for the guests To ensure the food served at the Villa is of the highest quality and standard To assist HOD during events and to ensure that the Villas are always service ready Ensure all maintenance in Villa is reported and follow up to ensure that any outstanding issues are completed To remove all perishables from Villa once the guests have departed To discuss any guest needs and requirements with Duty Manager Ensure that all parties involved knows your whereabouts and to leave concise handovers for the next shift To minimise wastages and maintain cleanliness in Villa Kitchens To ensure the Villas operational equipment count is done once a month and all shortages or breakages are reported Ensure that you are available for the guests whenever they need you Never to be intrusive on guests time and attention To ensure that the food served at the Villa are in line with the food served Menus are to be written and typed out and presented to the guests cost of menu is to be discussed with the host. Stock Control: Ensure that the necessary stocks are on hand at the right quality and quantity. Cultivating relationships with suppliers and placing of daily orders. Receiving & checking the quality of produce delivered. Check all requisitions is strictly followed by other departments Discuss all provisions-related problems directly with the Executive Chef daily. Check proper storage of all equipment. Efficient stock control including regular stock rotations of the Fish, Meat and Walk-in Fridges as well as the freezers. Responsible for monthly stock takes of perishable and operational stock and the achievement of budgeted targets Reducing and controlling the number of breakages and wastage in your areas of responsibility Coordinate daily food requirements with purchasing with consideration for delivery times, shelf life and storage capabilities. Key Skills Consistently innovative Excellent written and verbal communication skills. Strong organisational and multitasking abilities. Creative thinking and problem-solving skills. Attention to detail with a passion for delivering high-quality work. Qualifications A Culinary qualification is preferred At least 3 years experience in a similar role Must have 5* Hotel experience Must have fine dining experience Previous yacht experience or similar role will be advantage Ability to work independent and host the guest Very good communication skills Traveling experience is advantageous.