Specialty Chef

University of Fort Hare; Cape Town; On-site; ZAR 50 000 - 200 000; Full time

Job summary

A leading local educational institution in Cape Town is looking for a Speciality Chef to assist in delivering innovative and high-quality food products. The role involves managing kitchen staff, maintaining food quality standards, and ensuring cost efficiency. Ideal candidates should possess a relevant degree and specialized culinary training, along with significant experience in food production. Responsibilities also include managing inventory and promoting health and safety practices. This position offers opportunities for professional growth in a dynamic environment.

Qualifications

• Degree / Diploma in Hotel Management required.
• Specialised culinary training necessary.
• Experience in food production and kitchen sections.

Responsibilities

• Assist Executive Chef in high-quality food preparation.
• Develop cost-efficient food systems and standards.
• Conduct staff training and performance management.

Skills

Knowledge of different cuisines

Cooking styles

Hygiene & safety standards

Inventory management

Communication skills

Time management

Education

Degree / Diploma in Hotel Management

Specialised training from a culinary institute

Tools

Microsoft Office

Recipe Software

Job description

Monthly Basic Salary (Market related, Negotiable)

Our client based in Cape Town CBD is seeking an Speciality Chef to join their team. The purpose of the role is to 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.

MAIN AREAS OF RESPONSIBILITIES:

• 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

KNOWLEDGE AND 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

Please note that only shortlisted candidates will be contacted.