Are you ready to grow your dream career!! Join our amazing team and help deliver unforgettable cuisines and create memorable experiences. We are recruiting for a fun, energetic, innovative and enthusiastic experience Chef with a positive attitude. Reporting to the Executive Sous, and Executive Chef. The successful candidate is responsible to assist in the management of the Kitchen operation, uphold and maintain the exceptional service standards and quality within a pressurized environment whilst you embrace the ethos of The Westin Cape Town Culture in accordance with Marriott International Policies and Procedures.
Required Experience & Qualifications
Be in possession of a recognised Culinary Diploma.
At least 5 years' experience within a similar operation and level of responsibilities
Experience in executing high quality cooking techniques
Professional and positive disposition
Control and run the kitchen operation in the absence of the Executive and Executive Sous Chef
Good understanding of food trends locally & internationally
Good leadership and mentorship skills
Good staff management skills
Exposure to Health & Safety and Hygiene audits and practices
Experience in disciplinary procedures and practises
Quality and customer service driven
Ability to work within a pressurized environment
Good food knowledge and confident cooking skills
Proactive, self-motivated Individual with good professional work ethic
Strong interpersonal and communication skills
Ability to engage and interact with guest
Ability to deal with conflict situations
Sound administrative skills
Competency in MS office (word, excel, email)
Ability to work effectively under time constraints and deadlines
Required to work rostered shifts and irregular hours as per operational requirements
Flexible working hours as well as available to work weekends , Public holidays, opening and closing shifts when rostered as per operational requirements
Key Responsibilities:
Ensure compliance with all required health and safety and food hygiene practises and protocols
Supervising all kitchen stations
Good understanding of the payroll process
Ensure execution and quality standards are met and maintained
Motivating and working closely with other Chefs of all levels
Assisting with determining food inventory needs, stocking and ordering
Maintain and uplift the quality, presentation and food on offer through effective supervision and on the job training of staff, as well as effective organization and planning
Assist with Bi-monthly stock takes and O/E counts.
Complete all daily duties as set out in departmental duties and requirements
Perform other duties as and when required
Ensuring Culinary Standards and Responsibilities are Met
Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Assists Executive Chef with all kitchen operations and preparation.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
Assists in determining how food should be presented and creates decorative food displays.
Maintains purchasing, receiving and food storage standards.
Ensures compliance with food handling and sanitation standards.
Performs all duties of kitchen managers and employees as necessary.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products.
Operates and maintains all department equipment and reports malfunctions.
Checks the quality of raw and cooked food products to ensure that standards are met.
Leading Kitchen Operations
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
Maintains the productivity level of employees.
Ensures employees understand expectations and parameters.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Ensures property policies are administered fairly and consistently.
Communicates performance expectations in accordance with Job Description s for each position.
Recognizes success performance and produces desired results.
Ensuring Exceptional Customer Service
Provides services that are above and beyond for customer satisfaction and retention.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Sets a positive example for guest relations.
Empowers employees to provide excellent customer service.
Interacts with guests to obtain feedback on product quality and service levels.
Handles guest problems and complaints.
Maintaining Culinary Goals
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Develops specific goals and plans to prioritize, organize, and accomplish your work.
Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
Trains employees in safety procedures.
Managing and Conducting Human Resource Activities
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Participates in the employee performance appraisal process, providing feedback as needed.
Brings issues to the attention of the department manager and Human Resources as necessary.
Additional Responsibilities
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluating results to choose the best solution and solve problems.
Attends and participates in all pertinent meetings.