Nobu: Chef de Cuisine (One&Only Cape Town) at Kerzner International

Key Duties and Responsibilities

• To ensure that the quality levels of kitchen production and presentation is maintained at its highest level at all times.
• To attend the daily kitchen briefings.
• Is directly responsible for the efficient performance of the following:
• Processed meat and food products production
• General food preparation and food portioning for the outlets
• Ordering and keeping fair stocks
• Minimizing wastage through creative recycling
• In-depth training of his staff
• Creates new products
• Is responsible for the outlet daily market list
• Ensure kitchen and back areas are thoroughly clean at all times.
• To ensure that all mise- en place is correctly prepared prior to commencing service.
• To ensure that all product requisitions are prepared within the time parameters, set by the resort and always displays attributes of genuine hospitality.
• To demonstrate excellent product knowledge of all food and special functions held at the resort.
• To review monthly forecast and schedule resources accordingly.
• To ensure that all standard recipes are adhered to and that all butchery cuts, standard weights and wastage are strictly controlled.
• To ensure menus are updated and seasonal changes are made in conjunction with the menu cycles.
• To ensure all recipe manuals are updated as menus are changed and prices are engineered to ensure no deviation in Resort Food Cost.
• To participate in the service of any special functions or events organized by the resort.
• To coordinate functions and activities with the F&B department.
• To establish and maintain smooth personal and work relationships in the kitchen
• To conduct regular spot check on expire items.
• To ensure every food product are label according as required by the hygiene and sanitation policy.
• To supervise the undertaking of physical asset inventories when required.
• To ensure that all equipment is cleaned, when necessary or according to their schedules.
• To maintain and create a working environment that reflects a sense of place.
• When driving resort’s buggies, ensures that rules and regulations are followed at all times.
• To conduct performance appraisals for kitchen employee.
• To assist in the process of recruiting new employees for the respective kitchen.
• To organize and coordinates special functions and events.
• To continuously train and motivate subordinates to ensure resorts standards are maintained.
• To assist supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.
• To delegate responsibilities to staff and ensures tasks are completed.
• To handle any guest’s complaint in a professional manner, as per resort’s Policy & Procedure (service recovery).
• To ensure that disciplinary actions are taken, when necessary, according to resort’s policies.
• To perform any additional or special duties, as directed by a superior.
• To maintain the highest levels of personal hygiene and grooming at all times, as per standard.
• To practice proper telephone etiquette with colleagues and resort’s guests.
• To ensure that all tasks assigned by superiors are completed, in a timely fashion.
• To ensure that all channels of communication are respected and information is disseminated to the correct receivers.
• To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
• To ensure that a safe, hygienically fit working environment is maintained at all times and reports any concerns or faults immediately to the immediate supervisor.
• To remain updated on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.
• To exhibit an outstanding knowledge of the One & Only Resort.
• To understand and apply the resort’s Policies & Procedures, including during emergency situations.
• To attend daily culinary briefing and month F&B meeting when required.
• To conduct monthly communication meeting.
• To conduct the daily briefing prior to service.
• To attend all training carried out by the Training Department.
• To ensure maintenance work is completed, in a timely and professional manner.
• To ensure all staff attend training as per scheduled by the department.
• To ensure all fixed assets are well maintained.
• To demonstrate knowledge and interest in goals, and objectives of the One & only brand.
• To ensure that Annual Leave and Public Holidays are kept to the lowest at all times.
• To ensure all activities are carried out honestly, ethically and within the parameters of the S.A Law.

Skills, Experience & Educational Requirements

• 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