At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy, and warmth.
We tailor every aspect of our guests' stay to bring their dreams and desires to life.
With an atmosphere that's chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests' expectations at every possible turn.
Set in the vibrant heart of Cape Town's waterfront, surrounded by restaurants, shopping, art, and entertainment; One&Only Cape Town is the ultimate curator of discovery, from active adventures to mindful moments and exclusive, tailored experiences.
The warm South African charm is one of our most unique and valued assets.
Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery, and adventure.
This is not simply our job, it's our passion.
To assist the Chef de Cuisine/ Executive Sous Chef/ Exec Chef in coordination and supervising the running of the assigned kitchen department, with the aim of maintaining our standards and achieving maximum guest satisfaction.
To increase sales, achieve budget food cost, and stay within the budget for general kitchen expenses.
To deputize in the absence of the Executive Chef, Executive Sous Chef, or Chef de Cuisine.
Key Duties and Responsibilities ATTENDANCE Make sure you arrive at work as per the roster.Lead by example when it comes to time and attendance set out by the company handbook.Ensure all allocated areas of responsibility are checked and ready as per departmental lists.GROOMING AND HYGIENE Responsible for staff uniform appearance and personal hygiene in his section.Reports on duty as per roster, clock in when reporting on duty, swipes out when finishing the shift, attire as defined, wears name tag at all times.DAILY ACTIVITIES To ensure immediate subordinates perform within the framework as set forth in their job descriptions and standards of performance.Ensure that the staff time book is completed daily.To ensure that all kitchen staff commence duty on time and that they are wearing the correct uniform and comply with health regulations.Practice daily on-the-job training and assist the Chef de Cuisine in monthly training sessions.To ensure safe working conditions for all kitchen personnel.To ensure that all maintenance requirements are reported and recorded daily.To be responsible for all deliveries, ensuring they are checked properly with an emphasis on quality, quantity, and pricing as per agreement.To ensure minimum wastage.To check regularly and physically on the correct staffing of the department.To ensure a fast and efficient service to the guests.To ensure that customer relations are kept at a high standard and that all complaints are dealt with immediately and satisfactorily.To bring creative ideas for new dishes, more attractive presentations, and food promotions to the attention of the immediate supervisor.KEY PERFORMANCE MEASURES Measurable:Department productivity, training attended.Food Cost Percentage on Budget.Quality Audit.Customer satisfaction index.Employee motivational index.Non-Measurable:Multifunctional, interface with Platinum supervisors.Personal grooming and etiquette.IMPORTANT RELATIONSHIPS Reports to Executive Chef.Takes decisions on operational matters concerning the kitchen that are outside the responsibility of the subordinates.Maintains excellent relations and professionalism amongst all peers.Stays in contact with staff in the department, managing through example.Coordinates with Maintenance for all work.Maintains good working relationships with F&B service team.Builds friendly relationships with guests and peers on the Complex.KEY RESPONSIBILITIES Recommend changes in systems and procedures to increase efficiency and improve service quality.Ensures prompt and accurate service by kitchen staff to all customers, achieving a high level of customer satisfaction.Ensures availability of raw ingredients at all times, by proper planning, correct requisitioning timings, and correct storage in Walk-ins.Ensures implementation and maintenance of standards of food quality, preparation, and presentation.Actively supports F&B service with regular attendance at their briefings.TRAINING Encourages team building through regular informal chefs briefings and an open-door policy.Uses the appraisal system to review performance of direct subordinates and determines their development needs.Makes recommendations on hiring, promoting, increments, and disciplinary action for employees in the kitchen.Ensures career development plans and succession planning for subordinates.Counsels staff in relation to work-related matters.Ensures constant on-the-job training and classroom training for all staff.Attends behavioral and vocational training in own and related work areas to enhance skills.Personally conducts key training.ADDITIONAL To perform any other duties as directed by your immediate supervisor.To be available to work overtime when requested.Responsible for keeping fridges up to the standard of the hotel, ensuring neat and tidy work.Control stock levels, ensuring proper stock rotation.Ensure dishes are cooked according to recipes and specifications.Control department food cost and operating costs.Take necessary action when needed to manage staff in your department.Run the kitchen and department to the standards set by the Executive Chef.Ensure all food leaving the kitchen meets the One&Only standards set by the Executive Chef.Assist in keeping general kitchen areas professional and driving the culinary vision of the Executive Chef.SKILLS, EDUCATION & EXPERIENCE 2 years' experience in store operation in 5-star hotels.Interpersonal, organizational, and strong administrative skills.Good business acumen.Knowledge in Outlet.HACCP.Hygiene, Health, and Safety standards.Our brand is expanding faster than ever before.
We are investing in the growth of our company, and that means we are committed to investing in you.
Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit.
We believe in making our guests happy beyond anything they have ever imagined.
You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.
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