Job Description

Job Purpose
** 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 Internationals operational excellence standards, procedural compliance and customer experience expectations. **
Key Performance Areas
** 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 ** Completes opening and closing checklists and registers ** 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 ** Conduct stock control procedures and report on variances ** Identify coaching needs and facilities 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 ** 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 ** 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, etc. ** 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 **
Education
** Grade 12 / Matric ** 2-Year Culinary Diploma or equivalent national qualification in culinary skills at Diploma level ** Membership with South African Chefs Association and other relevant culinary accreditation **
Experience
** 3 years culinary experience as a commis chef in a similarly graded hotel / restaurant kitchen environment **
Skills and Knowledge
** Core behavioral 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 ** Technical / proficiency 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 **
Equity
** Preference will be given to employees from the designated groups in line with the provisions of the Employmen ** t ** Equity ** Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans. **