Current Vacancies at Minor Hotels

Job Description

• Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market.

KEY DUTIES AND RESPONSIBILITIES

Please note that this is not an exhaustive list of everything that needs to be done.  NH Hotels employees always find new ways to look after the business, their guests, and their colleagues.   Within this, the key responsibilities for this position are:

• With the restaurant chef, organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel. 
• Support the development of Restaurant cuisine concepts and standards.  Be familiar with local market & suppliers.  Recommend menu changes according to seasonal product availability.
• Adhere to NH Hotels food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.  Continually look to recommend improvements and additions to the NH Hotels presentation guidelines.
• Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
• Maintain outlet safety at all times.
• Take responsibility for asset management of all outlet property and facilities.
• Participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.
• Promote positive inter-departmental relations through candid communication and cooperation.

Qualifications

• Culinary Diploma or Certificate: Most employers in South Africa prefer candidates with formal training. Recognized institutions like Silwood School of Cookery, Capsicum Culinary Studio, and Institute of Culinary Arts (ICA) offer relevant programs.
• National Certificate in Professional Cookery (NQF Level 4): Offered by accredited institutions and covers essential culinary techniques and kitchen management skills.
• Additional Certifications: Completing short courses in areas like food safety, hygiene, and nutrition can be beneficial. Some employers may also look for first aid and fire safety training.

Experience Requirements

• Minimum Experience: Typically, 2-4 years of experience in a professional kitchen. Many Chefs de Partie work up from positions like Commis Chef or Apprentice Chef.
• Exposure to Different Kitchen Sections: Experience across multiple stations (such as grill, pantry, pastry, and sauces) is valuable since it helps chefs adapt to the specialized requirements of each station.

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Job Description

• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• To assist in the preparation & service of food, prepare mis-en-place for the outlets as required.
• Adhere to food preparation guidelines to ensure consistent quality culinary offerings to our guests.  Continually look to recommend improvements and additions to the Minor Hotels presentation guidelines.
• To keep all working areas clean and tidy to maintain hygienic surroundings. Apply the rule ‘Clean as you go’ at all times. If you have time to lean, you have time to clean.
• Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
• Taking responsibility for looking after all hotel property and facilities.
• Participating in departmental training to improve departmental skills and hotel service levels.
• Maintaining and oversee adherence to departmental checklists and cleaning schedules
• Assisting at events, banquets and other functions as required
•  Adhering to all personal hygiene and grooming standards, fire safety rules and health & safety rules.
• Perform tasks within a timely manner
• Contribute to Kitchen revenue through effective food cost control and contribute to achieving food cost target percentage.
• Report maintenance, hygiene and hazard issues
• Awareness departmental targets and strive to achieve them as part of the team
• Meet all health and hygiene requirements
• Be environmentally aware and manage waste as per the waste management policy
• Prepares and properly garnishes food orders as they are received in accordance with recipes and proper plate presentation
• Supervises and supports team members in own section to achieve optimum quality
• Follows proper safety, hygiene, and sanitation practices at all times
• Ensures close down of section in accordance with departmental procedures and standards
• Ensure the proper sanitation and cleanliness of surfaces and storage containers.
• Follow and maintain cleanliness and good hygiene practices in the kitchen.

Qualifications

• Certificate in Food Principles and Cooking /Culinary Arts
• Minimum 2 years’ experience in culinary field.