Chef Tournant (Sous Chef) for Hotel : Ellerman House – Bantry Bay – Cape Town CHEF TOURNANT. The Chef Tournant will be responsible for managing the Villa kitchen and assisting in the main kitchen at Sous Chef level, when the Villas aren’t booked. Duties & Responsibilities: · To liaise with Reservations and Reception to find out arrival, guest etc details · Ensure that the Villas are stocked and prepared for arrivals – Villa should be arrival ready a minimum of two hours before any arrival and the Villa Chef must be present to meet and be available for the guests · To ensure the food served at the Villa is of the highest quality and standard · Ensure that you are consistently innovative · To assist HOD during events and to ensure that the Villas are always service ready · Ensure all maintenance in Villa is reported and follow up to ensure that any outstanding issues are completed · To remove all perishables from Villa once the guests have departed · To discuss any guest needs and requirements with Duty Manager · Ensure that all parties involved knows your whereabouts and to leave concise handovers for the next shift · To minimise wastages and maintain cleanliness in Villa Kitchen · To ensure the Villa operational equipment count is done once a month and all shortages or breakages are reported · Ensure that you are available for the guests whenever they need you · Never to be intrusive on guests time and attention · To ensure that the food served at the Villa are in line with the food served at Ellerman House · Menus are to be written and typed out and presented to the guests – cost of menu is to be discussed with the host. Abilities and Skills: · A Passion for cooking first and foremost and ambition to improve your skills · Excellent communication skills and the ability to communicate in English · Effective listening skills · Able to write and type menus to present to guests · Excellent interpersonal skills – Lead by example, mentor staff, interact with guests · Organisational skills - Ability to plan, coordinate, execute and follow up · Ability to work alone and as part of a team · Ability to multitask · Excellent time management skills · Ability to motivate yourself · Hands on attitude, leads by example! · Extensive kitchen knowledge able to do Cold Kitchen, Pastry, Meat ,Fish and Sauces · Knife skills · Good wine knowledge, able to understand food & wine pairing Requirements: · Computer literate, including OPERA (preferable), Word, Excel · Basic knowledge of HACCP and Hygiene · Sophisticated · Well-travelled · Mature · Flexible · Must be of sober habits · Neat and presentable Qualifications: Formal cookery school qualification Experience: · 4 years in a 5* or similar environment · At least 2 years as a Senior Chef de Partie The successful candidate will receive the following: · R12 500 p/m (nego) · 6% pension paid by employee, 6% pension contribution by company · 30 consecutive day annual leave · 8 days off per month If you’re interested please send me the following urgently and I’ll get your details off to the client (Unless I have this updated information already!) Updated CV in WORD FORMAT Head and shoulders photograph in chefs whites, no older than 5 months A food portfolio or 8-10 professionally taken food photographs 5 x Contactable Referees with email addresses Availability date Current Package (This will give a basis on which offer will be made should you be successful) and Desired Salary** Written references Copies of professional qualifications Do you have own transport and ZAR drivers licence, please provide a copy - Where in Cape Town area do you reside? Vibeke Moore SKYPE: vibeke.moore Tel: +27 (0) 21 552 9063 Fax: +27 86 528 2193 Email: [email protected]
Posted on: Tue, 16 Sep 2014 11:19:27 +0000
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