Latest Jobs 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 
   

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Job Summary

• The Waiter is responsible for providing exceptional and personalised service to guests while efficiently managing the tables within their assigned section. The role requires the ability to multitask, prioritise responsibilities, remain calm under pressure, and support the overall restaurant operation by performing the duties of both a Busser and Food Runner when required.
• The Waiter is expected to communicate professionally and respectfully with guests and colleagues, have a thorough knowledge of the Nobu concept, food menu, bar and sake offerings, and accurately take, communicate, and follow up on guest orders. The role requires an understanding of food preparation and service timings, effective table management, confident handling of trays and plates, and the ability to anticipate and respond to guest preferences, needs, and dislikes.
• Throughout the service, the Waiter is also responsible for supporting the wider team by assisting other Waiters, clearing stations and tables, maintaining table presentation, collecting drinks from the bar and sake bar, and delivering dishes from the kitchen and sushi bar. The Waiter must remain attentive to guests who require assistance and ensure that service standards are consistently maintained. 

Skills, Experience & Educational Requirements

• Fluent in written and spoken English, other languages a distinctive advantage
• To be able work well under pressure and able to work shifts
• 2 years’ experience in a similar capacity
• To be able to communicate effectively and do multi tasks
• Strong beverage knowledge
   

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Job Summary

• The Sous Chef assists the Chef de Cuisine coordinating and supervising the daily operation of the kitchen, ensuring high standards of food quality, preparation, presentation, hygiene, safety, and guest service. The role is responsible for effectively managing kitchen colleagues, maintaining appropriate staffing levels, conducting ongoing training, and ensuring adherence to hotel standards, recipes, and procedures.
• The Sous Chef oversees daily kitchen operations, including staff attendance and grooming, food deliveries, stock levels, storage, stock rotation, food cost, operating expenses, and waste control. The role ensures that all ingredients are available through effective planning and requisitioning, while maintaining clean, organised and fully operational fridges, equipment, and work areas. The Sous Chef also works closely with F&B service, Maintenance, Stewarding, and other departments to ensure smooth and efficient operations.
• The position is responsible for maintaining consistent food quality and presentation across all outlets, responding promptly to guest feedback and complaints, and contributing creative ideas for new dishes, presentations, and promotions. The Sous Chef supports team development through on-the-job and formal training, performance management, coaching, succession planning, and recommendations relating to recruitment, promotion, development, and disciplinary matters.
• The Sous Chef reports to the Executive Chef, provides operational leadership within the kitchen, and deputises for the Chef de Cuisine/Senior Sous Chef when required. The role is expected to lead by example, maintain strong professional relationships, ensure compliance with health and safety regulations, control food and operating costs, and take appropriate action to ensure the kitchen consistently operates to the standards set by the Executive Chef.

SKILLS, EDUCATION & EXPERIENCE

• 2 years’ experience in store operation  in 5 star hotels
• Interpersonal, organizational and strong administrative skills
• Strong communication skills
• Good business acumen
• Computer literate
• Knowledge in Outlet
• HACEP
• Hygiene, Health and Safety standard