Website Sun International
The Sun International brand has a proud legacy in the gaming, hospitality and entertainment sector. Its superior hotels and resorts portfolio makes it a recognized premium brand. The Sun International Group has a diverse portfolio of assets including world class five star hotels, modern and well loc… read moreated casinos, and some of the world’s premier resorts. Our destinations offer experiential luxury, enduring quality and incredible adventure, supported by an authentic dedication to personal service. Today, Sun International is one of Africa’s largest tourism, leisure and gaming groups and operates or has an interest in a total of 18 resorts, luxury hotels and casinos. Our entry into Latin America began in Chile in 2008 and has been a success story for the Group, giving us the track record and confidence to look for more opportunities that offer gaming opportunities in the region. Sun International’s Latin American portfolio (Monticello Grand Casino in Chile, the Ocean Club Casino in Panama and the Sun Nao Casino in Colombia) has now been merged with the casino and hotel portfolio of Chile-based leader in the gaming and entertainment industry, Dreams SA, making it the largest gaming company in Latin America with operations in Chile, Peru, Colombia and Panama. Our approach has been to differentiate our hotels, resorts and casinos in architecture, service, experience, location and the mix of entertainment and activities. Creating lasting memories for our guests and customers is a core part of our DNA. We’ve created some the world’s most iconic hotels from The Palace of The Lost City at Sun City to The Table Bay Hotel in Cape Town. The creative architecture of these properties and the blending of their designs with their local environment make each property unique. We are committed to the development of all our employees and we make sure that equal opportunities and economic empowerment form the backbone of our human resource practices. 6 Sandown Valley Crescent, Sandton Gauteng, South Africa
Job Purpose
Manages the day-to-day delivery of the food production operation and culinary team within a specific outlet with the objectives of delivering quality culinary products, maximising revenue through controlling operational efficiencies and productivities, operating equipment and stock, in line with Company standards.
Key Performance Areas
In collaboration with the Executive Sous Chef, develop outlet objectives and, deliverables in line with the culinary strategy.
Facilitate the communication and implementation of culinary deliverables for the outlet.
Provide clear delegation of authority and accountability for deliverables.
Manage and allocate people and operational resources.
Communicate plans relative to promotions and strategies to relevant staff and, stakeholders within the unit.
Put in place staff scheduling and duty allocations to ensure coverage.
Manage the preparation of mise-en-place.
Complete opening and closing checklists.
Interact and be present on the floor during service to ensure food quality and, presentation in line with standards.
Handle any special requests, special requirements, recommendations, concerns, resolution of complaints, issues experienced during service etc.
Manage staff appearance and kitchen appearance/ functioning of equipment and systems for the outlet.
Report and resolve any issues experienced.
Monitor the cleanliness and hygiene of the kitchen before, during and after service.
Keep up to date with regards food products, trends, and cooking methodologies, enquired to deliver menus.
Monitor products and pricing within the outlet.
Make recommendations of improvements to the product / menu offering
Compile and co-ordinate the culinary promotional calendar for the outlet
Monitor standards in the outlet and identify any areas of concern.
Conduct maintenance and hygiene inspections in all areas of the kitchen
Monitor health, safety, hygiene, and environmental elements in the outlet.
Manage the control and storage of stock, operating expenses (gas) and operating supplies (packaging, chemicals), equipment as per SOP for the outlet.
Investigate variances / discrepancies and take necessary action to correct.
Monitor Culinary standards and processes.
Control waste for the outlet, Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these.
Collaborate with the Executive Sous Chef to complete the planning for the Budget and, forecasts for the outlet.
Motivate and manage Capex requirements for the outlet, authorise spend in line with budget.
Monitor food costs (purchases related to revenue) Food recipe – All menu item food recipes to be documented, updated, and captured into the system MC or IFS to ensure accurate food theoretical.
Manage the conducting of accurate stock takes for the outlet in line with Company process. Report on any variances for the outlet
Produce a 10-day / 20-day and monthly food cost report.
Monitor departmental leave liability.
Manage staff conditions of employment, e.g., attendance, absenteeism, leave, adherence to policies and procedures.
Identification of employee training needs.
Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet.
Manage employee relations within the department.
Requirements
Education
3 -Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level, Membership with South African Chef’s Association and other relevant culinary accreditation.
Experience
5-6 years’ experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 2 years’ experience must have been as a chef de partie.
Skills and Knowledge
Ability to work shifts that meet operational requirements.
Food Costing, Culinary Product Knowledge
Technical Competencies: Food Costing, Culinary Product Knowledge Kitchen Operational Management, Labour legislation
Environmental and sustainability standards
Work conditions and special requirements
Ability to work shifts that meet operational requirements
Mobility and ability to move around as per job requirements (including with the use of aids) Physically able to move operating equipment
Have an open attitude perform similar functions to those contained in this document, in alternative outlets due to operational requirements
Proficient Computer skills, Coaching, Menu engineering, cooking methodology, Behavioural Competencies: Decision-making – use of initiative
Learning – training; coaching; staying abreast of industry developments Implementing and coordinating organising people; non-people resources Numeracy and calculation skills
Analysing and diagnosing – numerical information; Demonstrated ability to make use of intermediate computer skills trends in data Problem-solving
Making fine judgements through the senses: colour, taste, texture.
Kitchen Operational Management
Labour legislation, Environmental and sustainability standards, Proficient Computer skills, Menu engineering, cooking.
Apply via company website ( https://www.suninternational.com/ ) or
al.mcidirecthire.com