The Royal Portfolio is all about passionate people whose heart, soul and expertise make us the family that we are.

The Demi Chefs at The Silo Hotel work alongside our team of Sous Chefs & CDPs in setting up their assigned sections for service. They assist in ensuring that all food produced in our busy hotel kitchen is up to standard and meets the highest hygiene standards. This is to make sure that The Silo Hotel meets, if not exceeds, our company purpose, which is "to give our guests a complete experience and a perfect stay". 

MAIN DUTIES & RESPONSIBILITIES

• Maintain the highest hygiene practices to minimise wastage by following the recipes, and packing fridge according to standards
• Preparing mis en place, referring to recipe card, photographs and pick up sheet
• Follow recipe cards and ensure that all prep is done correctly and timeously, checking in with SOPs to make sure your work is correct
• Follow Uniform SOPs and ensure that all hygiene protocols are followed (both personal and for the specific section)
• Support the goals and ideals of the operation, working continually towards the betterment of our customer expectations

REQUIREMENTS & QUALIFICATIONS

• Tertiary Culinary Diploma from a recognized tertiary institution
• At least 1-2 years’ experience in a 5-star restaurant or hotel environment
• Good food preparation skills and product knowledge
• Good time management skills
• Ability to work quickly and under pressure
• Good communication in English
• Positive, can-do attitude
• Passion for food and service
• Willingness to learn

It is important that the candidate is able to work as part of a team and is a good cultural fit for The Royal Portfolio.
South African citizenship is advantageous. A valid work permit is essential if you are not in possession of a South African ID document.
Please note it is a condition of employment, that all staff undergo a pre-employment polygraph test.

The Chef De Partie (CDP) at The Silo Hotel is responsible for supporting the Executive Chef and Sous Chefs in our busy hotel kitchen, ensuring the highest standards and consistent quality in daily food preparation, while keeping up to date with new products, recipes and preparation techniques. This is to ensure that The Silo Hotel meets, if not, exceeds, the purpose of The Royal Portfolio, which is "To give our Guests a complete experience and a perfect stay".

MAIN DUTIES & RESPONSIBILITIES

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Coordinates daily tasks with the Sous Chef.
• Responsible to supervise Junior or Commis Chefs.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and report malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establishing and maintaining effective inter-departmental working relationships.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

REQUIREMENTS, QUALIFICATIONS & EXPECTATIONS:

• Hotel Management Graduate or Culinary Degree with minimum 3 years certification.
• At least 3 year's experience cooking in a well-established restaurant or full-service hotel and/or minimum of 1 year in a supervisory role.
• A high standard of spoken and written English.
• Flexible working hours subject to the demands of the business.
• Able to work under pressure.
• Excellent culinary catering talent.

It is important that the candidate is able to work as part of a team and is a good cultural fit for The Royal Portfolio.
South African citizenship is advantageous. A valid work permit is essential if you are not in possession of a South African ID document.
Please note it is a condition of employment, that all staff undergo a pre-employment polygraph test.

The Head Chef at Birkenhead House ensures that all Kitchen personnel are working as a team in order to achieve the purpose of the company, which is “to give our guests a complete experience and a perfect stay”. The Head Chef oversees and directs all aspects of Kitchen Operations, to ensure that all hotel and guest requirements are met and kept at the highest standards of The Royal Portfolio.

MAIN DUTIES & RESPONSIBILITIES

• Guest Satisfaction – ensure consistently high level of positive customer reviews/ comments
• Overall management of the Kitchen Department operations, budgets and targets – ensure cost and wastage targets are met, if not exceeded and health & safety audits are always passed
• Uphold all Kitchen systems, standards, hygiene and service to the highest level.
• Implementation and training on new menus, presentation and standards
• Manage all Kitchen staff daily in terms of work allocation, performance, standards, disciplinaries, rosters, leave, skills development and training.
• Be a confident delegator, an excellent leader and coach
• Must understand and live the Purpose and Value Statement of The Royal Portfolio

REQUIREMENTS, QUALIFICATIONS & EXPECTATIONS

• Tertiary qualification from a recognised, accredited Chef School
• At least 2 years’ previous experience as Head Chef, Executive Sous Chef or Senior Sous Chef required
• Experience in a 5* Hotel Kitchen essential
• Computer literate, including Word, Excel, Outlook
• Knowledge of HACCP, Hygiene, Health & Safety standards and best practices
• International travel an advantage
• Awareness of international food trends

It is important that the candidate is able to work as part of a team and is a good cultural fit for The Royal Portfolio. South African citizenship is advantageous.
A valid work permit is essential if you are not in possession of a South African ID document.
Please note it is a condition of employment, that all staff undergo a pre-employment polygraph test.