Demi Chef at One&Only Resorts

Job Summary

• The role is responsible for managing and supervising the daily operations of the assigned kitchen in accordance with the standards and procedures established by the Executive Chef. The position ensures consistently high standards of food quality, preparation, presentation, hygiene, sanitation, and service while maintaining appropriate stock levels, food cost, equipment inventory, and operational efficiency.
• The role involves coordinating and delegating daily tasks, ensuring mise en place is completed correctly, organising meals and special events, and supporting effective staff scheduling according to business requirements. The position is responsible for maintaining a clean, safe, hygienic, and well-organised kitchen, ensuring compliance with HACCP requirements, FIFO procedures, food expiry controls, health and safety regulations, and the proper maintenance and cleaning of equipment, fridges, and back-of-house areas.
• The position actively leads, trains, motivates, and develops kitchen colleagues to consistently achieve the resort's standards. It requires strong communication and teamwork with colleagues, management, and other departments, as well as participation in daily briefings, monthly meetings, training programmes, and special events. The role also involves maintaining positive guest relationships, obtaining and communicating guest feedback, and working with the Chef in charge and management to continuously improve food quality, service, and guest satisfaction.
• The position is expected to demonstrate excellent product knowledge, punctuality, professionalism, ethical conduct, and knowledge of the One&Only brand, policies, procedures, and South African legislation. It also includes responsibility for reporting equipment faults, assisting with monthly asset inventories, ensuring the kitchen is fully set up and operational, and performing additional duties or overtime when required by management.

Skills Competency Requirements:

• Culinary school diploma and/or 3 years work experience
• 5 star work experience
• Knowledge of Food Safety systems (HACCP)
• Basic English knowledge