Hotel Jobs – Chef De Cuisine – Cape Town


Hotel Jobs - Chef De Cuisine - Cape Town

Hotel Jobs – Chef De Cuisine – Cape Town

Region: Western Cape

Salary: R19k – 20k per month Monthly

Reference: 77651

Introduction : My Client a large Casino Conference and Entertainment Centre in Cape Town is urgently recruiting for a ‘Chef de Cuisine’ for their very busy multiple outlet .Skills, Experience & Educational Requirements
Matric qualification Tertiary qualification in Culinary Arts / Food Service ManagementHospitality experience (3 – 5 years in a 4-5 star environment)High attention to detail and excellent food presentation skills An excellent command of the English languageComputer literacy–MS Office Applications (Word, Excel, PowerPoint, Outlook, knowledge or MC adv. )South-African citizenshipDriver’s license essential
Key Duties & Responsibilities
To provide an efficient and cost effective food service to the establishmentAccurate control and management of stockEnsure that all stocks are maintained to adequate levels according to Company standards, including food and operating equipment.Accurate control and management of food costAccurate control and management of assetsKnowledge of operational standards and procedures of a kitchen including preparation.Financial feasibility of menus essentialManage customer/client relationshipsMaintain a good working relationship with Senior Chefs,Maintain 5 star service standards as set by the company and its client,Ensure that all menus are updated, paying special attention to seasonal availability.ensure that all menus are calculated correctly to obtain maximum profit.ensure staff training on portion controlensure that hygiene standards are adhered toTo keep abreast of food/market trends Ensure high service levels are maintained in all outlets.Daily monitoring and submission of orders to ensure 0% out of stock on all items within operations – ensure PAR levels check lists in place and adhered to Maintaining standards and monitoring at all times on displays and service.Check that your venues have cleaning programme in place & being adhered toReport all Maintenance and defects/malfunction of equipment to senior managementCarry out any reasonable request by management in the functioning/ smooth running of the operationBe flexable and assist at any adhoc/special functions, which may arise outside of normal working hours

Minimum Requirements : My Client a large Casino Conference and Entertainment Centre in Cape Town is urgently recruiting for a ‘Chef de Cuisine’ for their very busy multiple outlet .Skills, Experience & Educational Requirements Matric qualification Tertiary qualification in Culinary Arts / Food Service ManagementHospital

Full Description : My Client a large Casino Conference and Entertainment Centre in Cape Town is urgently recruiting for a ‘Chef de Cuisine’ for their very busy multiple outlet .Skills, Experience & Educational Requirements Matric qualification Tertiary qualification in Culinary Arts / Food Service ManagementHospitality experience (3 – 5 years in a 4-5 star environment)High attention to detail and excellent food presentation skills An excellent command of the English languageComputer literacy–MS Office Applications (Word, Excel, PowerPoint, Outlook, knowledge or MC adv. )South-African citizenshipDriver’s license essential Key Duties & Responsibilities To provide an efficient and cost effective food service to the establishmentAccurate control and management of stockEnsure that all stocks are maintained to adequate levels according to Company standards, including food and operating equipment.Accurate control and management of food costAccurate control and management of assetsKnowledge of operational standards and procedures of a kitchen including preparation.Financial feasibility of menus essentialManage customer/client relationshipsMaintain a good working relationship with Senior Chefs,Maintain 5 star service standards as set by the company and its client,Ensure that all menus are updated, paying special attention to seasonal availability.ensure that all menus are calculated correctly to obtain maximum profit.ensure staff training on portion controlensure that hygiene standards are adhered toTo keep abreast of food/market trends Ensure high service levels are maintained in all outlets.Daily monitoring and submission of orders to ensure 0% out of stock on all items within operations – ensure PAR levels check lists in place and adhered to Maintaining standards and monitoring at all times on displays and service.Check that your venues have cleaning programme in place & being adhered toReport all Maintenance and defects/malfunction of equipment to senior managementCarry out any reasonable request by management in the functioning/ smooth running of the operationBe flexable and assist at any adhoc/special functions, which may arise outside of normal working hours

Type : Permanent

Category : Hospitality


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