This newly opened restaurant on the Capaia Wine Estate, just outside Philadelphia and 30 minutes from the centre of Cape Town, is headed up by Executive Chef, Mark Hartlief. Mark has been steeped in the food industry all his life and now brings his superb culinary skills to Mariella’s. His dishes incorporate tastes from East to West with his oriental basted chicken and avocado salad to delectable crispy pork belly in Dijon mustard and red wine sauce. Desserts are reminiscent of true French indulgence! Combine Capaia’s Sauvignon Blanc, Merlot Cabernet Sauvignon and Bordeaux blends for a well-rounded lunch or dinner.

Responsibilities

  • Work with Head Chef, Mark Hartlief and Assistant Chef
  • Ensure consistent and smooth running of food production
  • Work in various areas – cold -, warm side and pastry.
  • Ensure that working areas are always kept clean
  • Assist other kitchen staff as need arises
  • Work with relevant kitchen staff to ensure proper activity
  • Perform other administrative tasks as will be communicated by executive chef
  • Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety
  • Work towards exceeding customer’s expectation by encouraging and promoting high level of service
  • Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly
  • Give appropriate support or guidance to members of kitchen when need arises
  • Resolve possible disputes within the kitchen and report any unresolved
  • Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature
  • Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules
  • Prepare substitute items
  • Ensure proper arrangement and garnishing of food
  • Manage food logs
  • Monitor the quality and quantity of food prepared

Requirements

  • Passion for food: someone who enjoys the process of food preparation
  • Necessary culinary qualifications
  • A good sense of business; to be efficient and cost-effective
  • Past experience of working in a professional kitchen or similar position
  • Effective communication skills
  • Ability to cope under stressful conditions
  • Strong leadership skills
  • Ability to pay attention to details: adherence to specific ingredients and measurement needed for various menus
  • Ability to make quick decisions
  • Ability to maintain a high level of hygiene and cleanliness in the restaurant area
  • Ability to work effectively as part of a team
  • Ability to multi task
  • Ability to be creative; always willing to try something new

Salary between R 7,000 and R 8,000/month