Job Purpose<\/p>\n
Responsible for the management of the kitchen operations and team within an area of the business unit with specific regard to<\/p>\n
\tMaximizing revenue potential in specific outlets improving of standards of operation (including health, hygiene, safety and environmental standards)
\n\tProvide recommendations for innovative culinary products, enhancements and production
\n\tControl of kitchen operating equipment and stock control of kitchen spend and wastage
\n\tTeam management
\n\tImplementation of culinary operational efforts to achieve the unit\u2019s strategies and objectives.<\/p>\n
Key Performance Areas<\/p>\n
\tIn collaboration with the Executive Sous Chef, develop outlet objectives and deliverables in line with the culinary strategy
\n\tFacilitate the communication and implementation of culinary deliverables for the outlet
\n\tProvide clear delegation of authority and accountability for deliverables
\n\tManage and allocate people and operational resources
\n\tCommunicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit
\n\tAlign plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property\u00a0
\n\tPut in place staff scheduling and duty allocations to ensure coverage\u00a0
\n\tHandle shift briefings \/ handovers \/ shift reports\u00a0
\n\tManage the preparation of mise-en-place\u00a0
\n\tComplete opening and closing checklists
\n\tInteract and be present on the floor during service to ensure food quality and presentation in line with standards
\n\tHandle any special requests, special requirements, recommendations, concerns, resolution of complaints, issues
\n\texperienced during service etc.
\n\tManage staff appearance and kitchen appearance\/ functioning of equipment and systems for the outlet
\n\tReport and resolve any issues experienced
\n\tMonitor the cleanliness and hygiene of the kitchen before, during and after service
\n\tCompletes shift reports
\n\tProduce a 10-day \/ 20-day and monthly food cost report
\n\tContributes to month-end financial reports for the outlet (Budget vs revenue, food cost, etc.)
\n\tAudit food safety standards to ensure outlet compliance with relevant legislation regulations
\n\tConduct maintenance and hygiene inspections in all areas of the kitchen
\n\tMonitor health, safety, hygiene and environmental elements in the outlet
\n\tManage the control and storage of stock and operating equipment as per SOP for the outlet
\n\tInvestigate variances \/ discrepancies and take necessary action to correct
\n\tMonitor Culinary standards and processes
\n\tControl waste for the outlet
\n\tWork with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these
\n\tCollaborate with the Executive Chef to complete the planning for the Budget and forecasts for the outlet
\n\tMotivate and manage Capex requirements for the outlet
\n\tAuthorize spend in line with budget
\n\tFood recipe \u2013 All menu item food recipes to be documented, updated and captured into the system MC or IFS to ensure accurate food theoretical.
\n\tManage the conducting of accurate stock takes for the outlet in line with Company process. Report on any variances for the outlet
\n\tReport on staffing and productivities
\n\tMonitor departmental leave liability
\n\tCheck all outlet staff wages \/ spend are in line with budget as a % of revenue; maintain productivity ratios of performance for line staff
\n\tManage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
\n\tManage productivities and payroll costs for the outlet
\n\tIdentification of employee training needs
\n\tPerform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
\n\tManage employee relations within the department
\n\tStaff communication and motivation
\n\tPerformance contracting, reviews and development
\n\tProvides resources and removes obstacles to performance
\n\tRecruit and resource for talent for positions within the department
\n\tOnboarding of new staff members
\n\tLiaise with F&B on food and beverage offering, menus and services in the various outlets\u00a0
\n\tInform and update staff on objectives, shift information, VIP information, changes in regulations and the business requirements
\n\tCommunicates department\u2019s objectives, standards and operating procedures to internal and external service providers as per SLA<\/p>\n
Requirements<\/p>\n
Education<\/p>\n
\t3-Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level
\n\tMembership with South African Chef\u2019s Association and other relevant culinary accreditation<\/p>\n
Experience<\/p>\n
\t5-6 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<\/p>\n
Skills and Knowledge<\/p>\n
\tDecision-making \u2013 use of initiative\u00a0
\n\tLearning \u2013 training; coaching; staying abreast of industry developments
\n\tImplementing and co-ordinating \u2013 organising people; non-people resources
\n\tNumeracy and calculation skills
\n\tAnalysing and diagnosing \u2013 numerical information; trends in data
\n\tProblem-solving
\n\tMaking fine judgements through the senses viz colour, taste, texture<\/p>\n
Knowledge<\/p>\n
\tFood Costing
\n\tCulinary Product Knowledge
\n\tKitchen Operational Management
\n\tLabour legislation
\n\tEnvironmental and sustainability standards<\/p>\n
Skills<\/p>\n
\tPC skills
\n\tCoaching
\n\tCooking methodologies<\/p>\n
go to method of application \u00bb<\/p>\n
Apply via company website ( https:\/\/www.suninternational.com\/ ) or<\/p>\n
<\/p>\n","protected":false},"author":2,"featured_media":0,"template":"","meta":{"_promoted":"","_job_location":"","_application":"","_company_name":"Sun International","_company_website":"https:\/\/www.suninternational.com\/","_company_tagline":"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\u2019s 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\u2019s 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\u2019s 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\u2019ve created some the world\u2019s 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","_company_twitter":"","_company_video":"","_filled":0,"_featured":0,"_remote_position":0,"_job_salary":"","_job_salary_currency":"","_job_salary_unit":""},"job_listing_region":[21],"job-types":[12],"class_list":{"0":"post-31216","1":"job_listing","2":"type-job_listing","3":"status-publish","4":"hentry","5":"job_listing_region-north-west","7":"job-type-full-time"},"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/jobs.dataaxisnode.com\/southafrica\/wp-json\/wp\/v2\/job-listings\/31216","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jobs.dataaxisnode.com\/southafrica\/wp-json\/wp\/v2\/job-listings"}],"about":[{"href":"https:\/\/jobs.dataaxisnode.com\/southafrica\/wp-json\/wp\/v2\/types\/job_listing"}],"author":[{"embeddable":true,"href":"https:\/\/jobs.dataaxisnode.com\/southafrica\/wp-json\/wp\/v2\/users\/2"}],"wp:attachment":[{"href":"https:\/\/jobs.dataaxisnode.com\/southafrica\/wp-json\/wp\/v2\/media?parent=31216"}],"wp:term":[{"taxonomy":"job_listing_region","embeddable":true,"href":"https:\/\/jobs.dataaxisnode.com\/southafrica\/wp-json\/wp\/v2\/job_listing_region?post=31216"},{"taxonomy":"job_listing_type","embeddable":true,"href":"https:\/\/jobs.dataaxisnode.com\/southafrica\/wp-json\/wp\/v2\/job-types?post=31216"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}