|Remuneration:||negotiable To be discussed|
|Benefits:||Meal and Medical subsidy|
|Location:||Stellenbosch, Ida's Valley|
Job descriptionStocking quality ingredients
The chef will ensure that the hotel is stocked with fresh ingredients at all times. It is important to guarantee the supply of superior quality fruits, vegetables, dairy, and flour. The hotel clientele expects only the best; therefore, the chef will work closely with the operations manager to ensure the Hotel is never short of quality ingredients.
Developing menus and making breakfast
Breakfast is the main meal served at the hotel (being a bed and breakfast facility), it is, therefore, important to make the meal special and not the regular fair. The chef will develop new menus and regularly change what is on offer to ensure variety for the guests. The food must be tasty and prepared under the most hygienic conditions. With very few guests to cater to, the chef will be flexible enough to create meals not strictly within the listed menu. In consonance with Hillfarm’s brand of simple, stylish luxury, the presentation is just as important as the meal itself and the chef will be required to exhibit creativity in its presentation.
To make the experience of a stay at Hillfarm richer, guests will be encouraged to eat lunch and dinner at various Stellenbosch restaurants, especially those partnering with Hillfarm. However, guests would have access to wines in Hillfarm’s rich cellar and will be able to order snacks and tea or coffee at any time of the day. For this reason, the chef would be required to provide oven freshly baked pastries to accompany afternoon teas with a platter of cheeses and fruits as may be required.
Wine tasting and special events
As a way to generate additional revenues and make the stay at Hillfarm more interesting for guests, wine-tasting and other special events will be organised from time to time by the hotel management. Wine tasting will be arranged in collaboration with neighbourhood wine estates. There might also be occasions when the facility will be used as a wedding venue or business retreat for a small corporate group. On these occasions, the chef might be required to cater for a larger group of people than is usual. The operations manager will work with the chef to ensure adequate preparation and a well-resourced production to guarantee a memorable outcome.
Maintenance of equipment and facility
It is the chef’s responsibility to ensure that the cooking equipment and utensils are well maintained and kept in the highest condition of maintenance. Regular servicing and periodic cleaning will be required. All silverware and crockery will be well cared for, including the weekly polishing of silverware and the prompt replacement of equipment and utensils that no longer meet the high standards that Hillfarm wishes to maintain. It is the duty of the chef to monitor the serviceability of his or her equipment and bring to the attention of the operations manager the need to repair or replace any utensil where necessary.
Company DescriptionHillfarm House is both a private home and a luxury hotel.
It offers residents and guests such excellent professional services as may be expected only in a five-star hotel. Our guests and visitors are not just well-heeled strangers, but special friends and well-loved family members who share our common taste for a graceful and peaceful lifestyle.
- Candidate must have at least two years’ experience with breakfast type foods and be able to prepare lunch as needed
- Relevant culinary qualifications
- Must be able to produce and present high quality and delicious meals in a creative way
Posted on 11 Aug 14:11
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