This well-known and highly regarded hotel and conferencing property seeks a natural leader of people to join their team. This is not a vacancy to develop into so the successful candidate will have experience as a Sous Chef and be interested in consolidating their career with the property.
Due to the hours, candidates local to the area and surrounds will be ideal.
The vacancy is permanent

Scope and general purpose:
Overall responsibility for the a la carte restaurant (sit down, events and functions), overall administration of the restaurant; coordinating activities and functions with other heads in the F&B department, Events and Sales&Marketing. Assisting the Executive Chef where necessary.
The candidate must have working experience of the Labour Relations Act and disciplinary process in order to practice high discipline standards.

Responsible to:
Executive Chef

Responsible for:
• The majority of duties and responsibilities of the Chef such as inventory, kitchen staff management and food preparation.
• Upholding the discipline and correct procedures, he / she will enforce strict time management of kitchen staff at all times, effectively
deputising for the Executive Chef in all aspects of his / her responsibilities.
• Help the Executive Chef conduct regular quality checks and audits on the correct presentation and preparation of recipes according to the
agreed original standards of the dishes on the menu and correcting immediately any unauthorised changes / deviations.

Main duties will include but are not limited to:
• Ensuring the consistent and smooth running of food production
• Cleanliness, neatness standards of food preparation and all other kitchen areas
• Ensure quality assurance of quality, portion size and temperature of all food preparation
• Ensure proper plating and garnishing of all food
• Preparation of substitute items: personal responsibility
• Ensure quality, quantity, safety standards and consistency are adhered to
• Assisting kitchen staff as the need arises: support, guidance, hands-on
• Resolve any possible disputes in the kitchen and report any unresolved matters timeously and appropriately
• Promote a culture of good team spirit and cohesive working practises
• Supervising performance of kitchen staff to ensure proper and correct activity
• Encourage in self and others high levels of service to exceed customer expectation
• Attend to any and all customer inquiries, complaints and suggestions promptly and comprehensively
• Perform administrative tasks / duties as directed / required
• Effective stock purchase, receipt, audit and storage
• Part-responsibility for preparation of kitchen cleaning rosters and the supervision of cleaning schedules
• Management of food logs
• Assist in the recruitment, hiring and training of employee cooks
• Report the need for maintenance to appropriate staff in a timely manner
• At all times uphold the highest standards of health and safety for self, team and other hotel staff members

Hours of work:
9 hour shifts covering from 06:00 - 24:00 and / or as per operational requirements

*Benefits include:
• Staff meals
• 50% Company Contribution towards Discovery Health Medical Aid (option of your choice)
• 50% Company Contribution towards Health4Me which a more affordable primary health care product, should Discovery Health Option not be
chosen – the product offers premium day-to-day healthcare through the private medical practitioners of the CareCross Health Group – a
national network of GP’s, radiologists, pathologists, dentists and optometrists (Offers include spouse and family).
• Staff uniforms
• Pension with death benefits inclusion
• Annual pro-rate bonus (over 36 months, in service at 30/11)
• Lifesense, HIV-P3 Aids Preventative Protection Programme
• NH-employee F&B and Room Discounts
• Discounted Accommodation Rates
• 10% Discount at the Skin & Beauty Salon
• Free Eye Testing (every 2 years)

Additional information:
• Reference, criminal and educational checks will be conducted
• The above criteria are not exhaustive and the client reserves the right not to fill the vacancy
• Kindly submit CV with a professional & recent photograph of yourself; qualifications and a portfolio of works showcasing your food skills