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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 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 or at least 3 years’ experience within a similar operation and level of responsibilities
At least 3 -5 years’ experience in a similar position
Experience in executing high quality cooking techniques
Professional and positive disposition
Good understanding of food trends locally & internationally
Good leadership and mentorship skills
Good staff management skills
Knowledge of the Occupational Health and Safety Act and HACCP
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, COVID and food hygiene practises and protocols
Supervising all kitchen stations
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
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