Job Description

Job Purpose

Responsible for the day-to-day team management and delivery of the food production operation within a specific outlet with the aim of producing quality culinary products in line with guest expectations, company standards and regulations.

Key Performance Areas

Delivered Culinary Outlet Plan & Results

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

Shift management

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

Reporting

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

Culinary Standards & Governance

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

Budget control

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 Authorise 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

People Management

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

Stakeholder Relationship Management

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

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

Food Costing Culinary Product Knowledge Make fine judgements through the senses viz colour, taste and texture Decision- making Learning - training; coaching; staying abreast of industry developments Numeracy and calculations skills

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.