Job Description

Executive Sous Chef - Nobu

(16061)


At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests' stay to bring their dreams and desires to life. With an atmosphere that's chic but wonderfully unstuffy(TM), and a team who are meticulous but warm, we seek to exceed our guests' expectations at every possible turn.



Set in the vibrant heart of Cape Town's waterfront, surrounded by restaurants, shopping, art and entertainment; on the doorstep of Table Mountain; and within easy reach of spectacular beaches, national parks, and winelands; One&Only Cape Town is the ultimate curator of discovery, from active adventures, to mindful moments and exclusive, tailored experiences. The warm South African charm is one of our most unique and valued assets. With abundant knowledge and generosity, we anticipate our guest's every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it's our passion

Job Summary

Leads the Team in all organization matters

Ensure the quality and standards as per One&Only are kept and followed

The given hand book with the rules and responsibility are followed strictly

Ensure all important information is communicated with the direct supervisor

All HACCP standards are followed and improved consistently.

All guest request will be handled with care and accommodated where possible

Maintain highest levels of personal hygiene and grooming at all times, as per standard

Assists Executive Chef to lead the Team in the assigned area

Consistently train the Subordinates, to ensure the standards are maintained

Take charge of section in absence of CDP/Junor Sous

Ensure the operating equipment is maintained, including inventory level is in order

Ensure daily and weekly ordering of products is in order to the Occupation of the Resort

Ensure the destined outlet is performing as per set targets and expected innovation

Key Duties and Responsibilities

Is directly responsible for the efficient performance of the following:

Ensures the quality levels of kitchen production and presentation is maintained at its highest level at all times.

Creates new products

Presents oneself in a way that enhances the overall guest experience, by adding life and energy into each outlet.

Ensures that all mise- en place is correctly prepared prior to commencing service.

Demonstrates excellent product knowledge of all food and special functions held at the resort.

Participates in the service of any special functions or events organized by the resort.

Monitors systematically the performance of the department and intervenes immediately if deviations occur.

Attends the daily Department Head meeting in absence of the Head Chef

Presents oneself in a way that enhances the overall guest experience, by adding life and energy into each outlet.

Ensures all food requisitions are prepared within the time parameters, set by the resort and always displays attributes of genuine hospitality.

Conducts performance appraisals for kitchen employees.

Establishes and maintains smooth personal and work relationships in the kitchen

Remains current on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.

Assists supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.

Performs any additional or special duties, as directed by the HeadChef.

Ordering and keeping fair stocks

Minimizing wastage through creative recycling

Ensures expiree dates are labeled on products that are required.

Does regular spot checks on all expiry items.

Is responsible of the daily market list during the absence of the Executive Chef

Maintains highest levels of personal hygiene and grooming at all times, as per standard.

Ensures that a safe, hygienically fit working environment is maintained at all times and reports any concerns or faults immediately.

Ensures kitchen and back areas are thoroughly clean at all times.

Ensures that equipment is cleaned, when necessary or according to their schedules.

Maintains and creates a working environment that reflects a sense of place.

Attends the daily kitchen briefings.

Continuously trains and motivates subordinates to ensure resorts standards are maintained.

Delegates responsibilities to staff and ensures tasks are completed.

Ensures that channels of communication are respected and information is disseminated to the correct receivers.

Attends a monthly communication meeting.

Conducts a daily briefing prior to service.

Attends all training carried out by the Training Department.

In-depth training of FOH and BOH staff

Attends daily F&B briefing and monthly F&B meeting.

Conducts a monthly communication meeting.

Conducts a daily briefing prior to service and a de- briefing, once week with team members

Assists 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.

Handles any guest's complaint in a professional manner, as per resort's Policy & Procedure (service recovery).

Ensures that disciplinary actions are taken, when necessary, according to resort's policies.

Practices proper telephone etiquette with colleagues and resort's guests.

Ensures excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.

Knows and applies resort's Policies & Procedures, including those for the emergency situations.

Ensures maintenance work is completed, in a timely and professional manner.

Ensures all fixed assets are well maintained.

Assists in the creation and maintenance of electronic recipes for the whole outlets

Demonstrates knowledge and interest in goals, and objectives of the One&Only brand.

Ensures all activities are carried out honestly, ethically and within the parameters of the Maldivian Law.

Ensures that all tasks assigned by superiors are completed, in a timely fashion.

Should be in abidance with the expectations defined in the job responsibilities

Complete and efficient setting up of the respective kitchen

Individual productivity, work efficiency

Training of staff and their performance

Attendance and Punctuality

Achievement of food cost for the kitchen

Skills, Experience & Educational Requirements

Culinary Diploma and 10 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

Continuously trains and motivates subordinates to ensure resorts standards are maintained.

Delegates responsibilities to staff and ensures tasks are completed.

Ensures that channels of communication are respected and information is disseminated to the correct receivers.

Attends a monthly communication meeting.

Conducts a daily briefing prior to service.

Attends all training carried out by the Training Department.

In-depth training of FOH and BOH staff

Attends daily F&B briefing and monthly F&B meeting.

Conducts a monthly communication meeting.

Conducts a daily briefing prior to service and a de- briefing, once week with team members

Assists 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.

Handles any guest's complaint in a professional manner, as per resort's Policy & Procedure (service recovery).

Ensures that disciplinary actions are taken, when necessary, according to resort's policies.

Practices proper telephone etiquette with colleagues and resort's guests.

Ensures excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.

Knows and applies resort's Policies & Procedures, including those for the emergency situations.

Ensures maintenance work is completed, in a timely and professional manner.

Ensures all fixed assets are well maintained.

Assists in the creation and maintenance of electronic recipes for the whole outlets

Demonstrates knowledge and interest in goals, and objectives of the One&Only brand.

Ensures all activities are carried out honestly, ethically and within the parameters of the Maldivian Law.

Ensures that all tasks assigned by superiors are completed, in a timely fashion.

Should be in abidance with the expectations defined in the job responsibilities

Complete and efficient setting up of the respective kitchen

Individual productivity, work efficiency

Training of staff and their performance

Attendance and Punctuality

Achievement of food cost for the kitchen

Skills, Experience & Educational Requirements

Culinary Diploma and 10 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

Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.