Job Description

Nobu: Chef de Cuisine
(9512)

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 unstuffyxe2x84xa2, 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

He/she will lead, manages and organizes all requirements for his/her respective kitchen 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 working materials, 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 feedbacks with the chef in charge and the management. The feedbacks then will ensure high levels of food and service quality and guest satisfactions are maintained at all times.

Key Duties and Responsibilities

• To ensure that the quality levels of kitchen production and presentation is maintained at its highest level at all times.
• To attend the daily kitchen briefings.
• Is directly responsible for the efficient performance of the following:
• -Processed meat and food products production
• -General food preparation and food portioning for the outlets
• -Ordering and keeping fair stocks
• -Minimizing wastage through creative recycling
• -In-depth training of his staff
• -Creates new products
• -Is responsible for the outlet daily market list
• -Ensure kitchen and back areas are thoroughly clean at all times.
• To ensure that all mise- en place is correctly prepared prior to commencing service.
• To ensure that all product requisitions are prepared within the time parameters, set by the resort and always displays attributes of genuine hospitality.
• To demonstrate excellent product knowledge of all food and special functions held at the resort.
• To review monthly forecast and schedule resources accordingly.
• To ensure that all standard recipes are adhered to and that all butchery cuts, standard weights and wastage are strictly controlled.
• To ensure menus are updated and seasonal changes are made in conjunction with the menu cycles.
• To ensure all recipe manuals are updated as menus are changed and prices are engineered to ensure no deviation in Resort Food Cost.
• To participate in the service of any special functions or events organized by the resort.
• To coordinate functions and activities with the F&B department.
• To establish and maintain smooth personal and work relationships in the kitchen
• To conduct regular spot check on expire items.
• To ensure every food product are label according as required by the hygiene and sanitation policy.
• To supervise the undertaking of physical asset inventories when required.
• To ensure that all equipment is cleaned, when necessary or according to their schedules.
• To maintain and create a working environment that reflects a sense of place.
• When driving resort's buggies, ensures that rules and regulations are followed at all times.
• To conduct performance appraisals for kitchen employee.
• To assist in the process of recruiting new employees for the respective kitchen.
• To organize and coordinates special functions and events.
• To continuously train and motivate subordinates to ensure resorts standards are maintained.
• To assist supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.
• To delegate responsibilities to staff and ensures tasks are completed.
• To handle any guest's complaint in a professional manner, as per resort's Policy & Procedure (service recovery).
• To ensure that disciplinary actions are taken, when necessary, according to resort's policies.
• To perform any additional or special duties, as directed by a superior.
• To maintain the highest levels of personal hygiene and grooming at all times, as per standard.
• To practice proper telephone etiquette with colleagues and resort's guests.
• To ensure that all tasks assigned by superiors are completed, in a timely fashion.
• To ensure that all channels of communication are respected and information is disseminated to the correct receivers.
• To 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 reports any concerns or faults immediately to the immediate supervisor.
• To remain updated on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.
• To exhibit an outstanding knowledge of the One & Only Resort.
• To understand and apply the resort's Policies & Procedures, including during emergency situations.
• To attend daily culinary briefing and month F&B meeting when required.
• To conduct monthly communication meeting.
• To conduct the daily briefing prior to service.
• To attend all training carried out by the Training Department.
• To ensure maintenance work is completed, in a timely and professional manner.
• To ensure all staff attend training as per scheduled by the department.
• To ensure all fixed assets are well maintained.
• To demonstrate knowledge and interest in goals, and objectives of the One & only brand.
• To ensure that Annual Leave and Public Holidays are kept to the lowest at all times.
• To ensure all activities are carried out honestly, ethically and within the parameters of the S.A Law.

Skills, Experience & Educational Requirements

• Qualification from an accredited Culinary Arts school, Hotel and Restaurant Management, or related major Institution.
• At Least 5 years' experience in the culinary, food and beverage, or related professional area and within a similar 5 * Luxury Brand environment.
• Strong interpersonal and problem solving abilities necessary.
• Must be a highly organized person with strong planning skills and able to meet deadlines in a fast-paced environment.
• Goal and results oriented.
• Analytical skills, strength as a developer and a leader of others are essential.
• An absolute commitment to service excellence and continual learning

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.

Kerzner International