Strong on a la carte plating, planning and service
To maintain a healthy relationship with guests and staff.
Introductions of specials, and create excellent tasty food
Sound knowledge of food, allergies and dietary requirements
To maintain, discipline and control department and execute all tasks/duties
Perform duties, orders, planning of functions, meals and creating specials in the absence of the Sous Chef and/or Head Chef
Key Performance Areas:
Provide an ongoing and active Public Relations function with all guests with daily time spent in dining room at meal times upselling the resort
Pre- and Post-shift meetings
Working closely with Sous Chef and kitchen brigade
Communicate effectively with all guests, staff, working colleagues and hotel departments
Give out clear instructions/tasks to fellow colleagues and to follow up on them
Be aware of the season, the hotel occupancy and specials
Excellent knowledge of religious, dietary requirements and other food related queries
Health, Safety & Security of the guests and work colleagues at all times
Liaising between staff and management, passing on instructions or information, as well as ensuring the wellbeing of the staff within the department
Events planning and/or coordinating (functions, conferences, weddings, gala events)
Core Competencies:
Initiative -
Makes constructive suggestions; prepare for problems or opportunities in advance; create novel solutions to problems
Judgment -
Make sound decisions; base decisions on fact rather than emotion; analyses problems skillfully; use logic to reach solutions
Cooperation/Teamwork -
Works harmoniously with others to get a job done; responds positively to instructions and procedures; able to work well with staff, co-workers, peers and managers
Reliability -
Personally responsible; completes work in a timely, consistent manner; works hours necessary to complete assigned work; is regularly present and punctual; arrives prepared for work
Commitment to Safety -
Understands, encourages and carries out the principles of integrated safety management; complies with safety policies and procedures; completes all required H&S training, facilitate H&S meetings
Support of Diversity -
Treats all people with respect; values diverse perspectives; provides a supportive work environment for the multicultural workforce; applies the Company's philosophy of equal employment opportunity; treats others fairly without regard to race, sex, color, religion, or sexual orientation; seeks and considers diverse perspectives and ideas
English proficiency -
Must have excellent ability to communicate in English, including being able to speak, read and write in English
Loyalty
- Sober habit is needed in order to be loyal to the guests, management and peers
Skills Requirements:
Organization/ Time management -
Must be able to plan time properly to ensure all projects are completed on time
Discipline -
Must be willing and able to conduct disciplinary interventions and counselling's with subordinate staff
To Apply the following documentation is required:
Certified Copy of ID
Written References
Matric Certificate
Diploma in Professional Chef
At least 3 - 5 years' experience in a busy hotel/resort environment
Job Type: Full-time
Pay: From R6000,00 per month
Education:
Diploma (Required)
Experience:
a la carte: 3 years (Required)
License/Certification:
Drivers license (Preferred)
Work Location: In person
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