Indian Speciality Chef, Luxury Hotel, Cape Town

HotelJobs; Cape Town; On-site; ZAR 420,000 - 660,000; Full time

Job summary

HotelJobs in Cape Town is seeking an Indian Speciality Chef for a luxury hotel to support the Executive Chef and Sous Chef in delivering innovative, high-quality Indian dishes with cost efficiency and exceptional presentation.

The role requires leadership in menu development, staff training, and strict adherence to safety, hygiene and service standards in a fast-paced luxury environment.

Qualifications

• Degree / Diploma in Hotel Management.
• Specialised culinary training.
• Progression through kitchen roles in reputable restaurants.

Responsibilities

• Assist Executive/Sous Chef in delivering innovative, cost-efficient Indian cuisine with excellent presentation.
• Staffing and scheduling of outlets, including main kitchen, with duty allocations.
• Develop recipes and menus; train and develop team members.
• Ensure safety, hygiene and cleanliness standards are maintained across all outlets.

Job description

INDIAN SPECIALITY CHEF, LUXURY HOTEL, CAPE TOWN

Job Purpose

Assist the Executive Chef / Sous Chef in providing innovative and artistically superior, cost efficient food and beverage products that enhance the reputation of all the food outlets, at the same time, meeting the established quality and presentation standards.

Major Areas of Responsibility

• Staffing and scheduling of various outlets, including the main kitchen and allocation of duties.
• Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.
• Facilitate learning and development for team members.
• Performance Appraisal & Management of the associates in the department.
• Ensure that all the quality and quantity standards of food preparation & presentation are adhered to.
• ‘Hands on Chef’ - producing and presenting high quality imaginative food.
• Assist the Executive Chef / Sous Chef in developing and standardising new recipes.
• Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost.
• Coordinate with the Purchase department regarding procurement of various items based on the stock levels and usage in the kitchen.
• Monitor adherence to safety, hygiene and cleanliness standards.
• Assist the Executive Chef in the area of food festivals, menu planning & pricing.
• Food and Menu Trials to Executive Chef / Management
• Making Menus for the restaurant on a regular basis
• Work closely with the Purchase Manager for developing Standard Purchase Specifications for various items.
• Ensure good physical upkeep, condition of equipment and utensils in all the kitchen and coordinate with the Engineering department for the repairs and maintenance.
• Ensure through regular monitoring of GSTS and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products.
• Review the monthly business reports of the hotel, specifically F & B report and assist the Executive Chef / Sous Chef in developing a work plan.
• Address any grievance and counselling issues among the department associates.
• Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc.
• Conduct daily briefings with associates and update / inform them on daily events in the hotel.
• Relieve the Sous Chef in his / her absence.
• Efficient implementation of all work related instructions given by the superiors / management.
• Ensures that you work in a safe manner that does not harm or injure self or others.
• To be involved with Health & Safety within the department. Ensuring compliance within the department and that Health & Safety directives are carried out.
• Anticipate possible and probable hazards and conditions and either correct them or take action to prevent them from happening.
• Ensure that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct maintained.
• Continuously endeavour to improve the department’s efficient operation, and knowledge of own job function.
• Ensures effective implementation of the Tata Code of Conduct at all times.
• Efficient implementation of all work related instructions given by the superiors / management.

Qualifications and Experience

• Degree / Diploma in Hotel Management
• Specialised training from a culinary institute
• Progression through various positions in the food production department, handling various sections of kitchen and experience working in satellite kitchens /main kitchen
• Production of food for banquets and outdoor catering
• Must have worked in a reputed restaurant

Directly Reports

To the Executive Chef

Key Customers

Immediate team, managers and associates from support departments

Key Success Metrics

Guest Satisfaction

Language Proficiency

Should be fluent in English. Additional language advantageous

Knowledge & Skills

• Thorough knowledge of different cuisines, cooking styles, hygiene & safety standards
• Techniques in quality and quantity food production
• Pleasant personality and a good communicator – should be able to engage with guests
• Inventory management
• Working knowledge of Microsoft Office and Recipe Software
• Food Costing and Menu pricing techniques
• Time Management