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
Responsible for the management of the kitchen operations and team within an area of the business unit with specific regard to
Maximizing revenue potential in specific outlets improving of standards of operation (including health, hygiene, safety and environmental standards)
Provide recommendations for innovative culinary products, enhancements and production
Control of kitchen operating equipment and stock control of kitchen spend and wastage
Team management
Implementation of culinary operational efforts to achieve the unit’s strategies and objectives.
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
Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property
Put in place staff scheduling and duty allocations to ensure coverage
Handle shift briefings / handovers / shift reports
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
Completes shift reports
Produce a 10-day / 20-day and monthly food cost report
Contributes to month-end financial reports for the outlet (Budget vs revenue, food cost, etc.)
Audit food safety standards to ensure outlet compliance with relevant legislation regulations
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 and operating 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 Chef to complete the planning for the Budget and forecasts for the outlet
Motivate and manage Capex requirements for the outlet
Authorize spend in line with budget
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
Report on staffing and productivities
Monitor departmental leave liability
Check all outlet staff wages / spend are in line with budget as a % of revenue; maintain productivity ratios of performance for line staff
Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
Manage productivities and payroll costs for the outlet
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
Provides resources and removes obstacles to performance
Recruit and resource for talent for positions within the department
Onboarding of new staff members
Liaise with F&B on food and beverage offering, menus and services in the various outlets
Inform and update staff on objectives, shift information, VIP information, changes in regulations and the business requirements
Communicates department’s objectives, standards and operating procedures to internal and external service providers as per SLA
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 Demonstrated ability to make use of intermediate computer skills
Skills and Knowledge
Decision-making – use of initiative
Learning – training; coaching; staying abreast of industry developments
Implementing and co-ordinating – organising people; non-people resources
Numeracy and calculation skills
Analysing and diagnosing – numerical information; trends in data
Problem-solving
Making fine judgements through the senses viz colour, taste, texture
Knowledge
Food Costing
Culinary Product Knowledge
Kitchen Operational Management
Labour legislation
Environmental and sustainability standards
Skills
PC skills
Coaching
Cooking methodologies
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Apply via company website ( https://www.suninternational.com/ ) or