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 Description
Responsible to supervise the day to day delivery of culinary products and team in a section of the kitchen with the objective of preparing, producing and presenting exceptional
food products in line with Sun International’s operational excellence standards, procedural compliance and customer experience expectations.
Job Requirements
Minimum Requirements (Education and Experience)
2-Year Culinary Diploma or equivalent national qualification in culinary skills at Diploma level
Membership with South African Chef’s Association and other relevant culinary accreditation
3 years culinary experience as a commis chef in a similarly graded hotel / restaurant kitchen environment
Work Conditions and Special Requirements
Ability to work shifts that meet operational requirements
Physically able to move operating equipment
Have an open attitude to perform similar functions in alternative outlets due to operational requirements
Duties and Responsibilities include
Kitchen Shift Supervision
Supervise the preparations of mise-en-place and preparations for service
Is present in the kitchen during service to supervise and support the chefs in the creation
and presentation of quality culinary dishes food against guest orders and / or function requirements
Identify any anomalies or issues with regards the appearance/ functioning of equipment and systems within the specific kitchen section
Completes opening and closing checklists and registers
Support and assist team of chefs in the section with troubleshooting and to provide
professional standards and solutions
Supervise kitchen practices in line with standard operating procedures
Supervise the storage of operating equipment
Supervise health, safety, hygiene and environmental elements in the outlets
Follows up on any fault logging with the Technical departments and housekeeping until resolution
Conduct stock control procedures and report on variances
Identify coaching needs and facilitate on-the-job training as required
Food Preparation
Prepare mise-en-place, conduct checks and preparations for service in line with SOP
Identify issues with regards own work station appearance and functioning of equipment and systems
Check cleanliness of own section or station
Supervise the daily operation and preparation of food / menu items according to recipe
guidelines and preparation techniques – including preparation of vegetables, sauces,salads, cold starters; and hot dishes
Control food stock and food cost in own section
Check food stocks – reporting on shortages, throwing out food that is close to expiry and
keep the fridge areas in good order.
People Supervision
Supervise 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
Staff communication and motivation
Performance contracting, reviews and development
Assist in providing resources and removing obstacles to performance
Onboarding of new staff members
Operations Control
Safe use and storage of operating equipment, operating expenses (gas, chemicals)
Storage and use of operating supplies (CONSUMMABLES, PACKAGING, CHEMICALS)
Conduct food and equipment daily stock counts
Report on variances / discrepancies and take necessary action to correct
Monitor food costs (purchases related to revenue)
Culinary Standards Supervision
Understand and conduct all tasks in line with culinary standard operating procedures
Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets
Use, store and clean operating equipment in line with specifications and safety regulations
Participate in stock takes
Conduct daily stock counts of bar smalls
Resolve or report on any anomalies to the required standards
Report on any breakages at the end of the shift
Hollow ware, kitchen OE and cutlery, vacuum sealers, gas burners, operating expenses,
Packaging
Delivered Customer Experience
Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints
Monitor standards and staff at the buffet: guest interaction on the floor to ensures all guests are treated with courtesy and respect at all times
Up skill staff to ensure that they are fully fluent in details of menu items, current promotions, business unit and product knowledge
Handle and resolve any guest special requests, queries or complaints
Take guest orders accurately at the buffet
Prepare food items for the guest and present in line with standards
Technical Competencies
OE usage and storage
Culinary Product Knowledge
Cooking Methodology
Legislation – food safety standards & regulations
Environmental and sustainability standards
Knife skills
Waste management
Stock control
Proficient Computer Skills
Micros / Opera is preferred
Core Behavioural Competencies
Handle materials, dangerous and heavy items
Team Co-operation
Dealing with customers – coping with rudeness,
Preparation of food
Judgement through the senses viz aroma, taste, colour,texture
Using culinary and kitchen equipment
Problem solving
Supervising – people at work; maintaining a presence,
Ensuring compliance with regulations; providing instructions
Numeracy and calculations
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Apply via company website ( https://www.suninternational.com/ ) or