CHEF DE CUISINE, ONE&ONLY CAPE TOWN invites all interested candidates to apply.

  • Date Listed 01/12/2014
  • Location

    Green Point & Waterfront, Atlantic Seaboard

  • Advertised By Private
  • Job Type Full-Time

Key duties and responsibilities will include:

CDC coordinates menus, purchasing, staffing and food preparation for the property’s restaurant. Works with the team to improve guest and colleague satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Developing and training the team to improve results.    

§   Assist as needed in the interviewing and hiring of colleague team members with appropriate skills, manage day-to-day operations of the colleagues including developmental needs through training,     coaching, mentoring.

§   Utilize skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

§   Emphasize guest satisfaction during all departmental meetings and focuses on continuous improvement.

§   Empower colleagues to provide excellent customer service.

§   Handle guest problems and complaints, interact with guests to obtain feedback on product quality and service levels.

§   Develop, design, and create new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Assist in developing daily and seasonal menu items for the restaurant.

§   Determine how food should be presented and create decorative food displays. Plan and manage food quantities and plating requirements for the restaurant. Estimate daily restaurant production     needs and communicate production needs to key personnel.

§   Supervise restaurant kitchen shift operations and ensure compliance with all Food & Beverage     policies, standards and procedures.

§   Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

§   Check the quality of raw and cooked food products to ensure that standards are met.

§   Set and support achievement of kitchen goals including performance goals, budget goals, team     goals, etc.

§   Develop specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.

§   Understand the impact of kitchen operation on the overall property financial goals and objectives   and manage to achieve or exceed budgeted goals.

§   Maintain food preparation handling and correct storage standards. Ensures compliance with all     applicable laws and regulations. Follows proper handling and right temperature of all food products.

§   Has knowledge of and implements company safety standards and effectively investigates reports   and follows-up on colleague accidents and IOD.


Skills, Experience and Educational Qualifications will include:

§   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



Blow Away The Customer, Develop Passionate and Committed People, Continuously Strive for Perfections, Achieve Sustainable Bottom Line Performance.

Please forward your application with a full CV and portrait photograph to:  Should you not receive a response within 2 weeks please consider your application unsuccessful.

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