Job Purpose
Responsible for the food preparation and presentation of exceptional culinary products for the restaurant / banqueting / hotel operations according to Sun International's operational excellence standards, procedural compliance and customer experience expectations.
Key Performance Areas
Duties and responsibilities include
Food Preparation
Keep up to date with regards food products, trends and cooking methodologies required to deliver menus
Prepare mise-en-place, conduct checks and preparations for service in line with SOP
Support Chef de Partie in 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 by minimising waste and off-cuts
Check food stocks - reporting on shortages, throwing out food that is close to expiry and keep the fridge areas in good order.
Resolve or report on any anomalies / spoilages to the required standards to management chefs
Culinary Governance Standards
Arrive at work ready for service dressed in relevant PPE with culinary tools / knives
Identify issues with regards own work station appearance and functioning of equipment and systems
Check cleanliness of own section or station
Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets
Use and store operating equipment in line with specifications and safety regulations
Participate in stock takes
Customer Engagement
Connect with all guests respectfully, by acknowledging them with a warm welcome and greeting them with a friendly smile.
Interact with guests and provide professional service standards and relevant solutions.
Engaging customers with a view to understand their preferences
Take guest orders accurately at the buffet
Explain menu items when required
Prepare food items for the guest and present in line with standards
Educate customers on business unit facilities, products and current promotions
Handle any customer complaints, requests and / or suggestions to resolution, escalating as required
Education
Grade 12
1-Year Culinary Certification or equivalent national qualification in culinary skills at Certificate level
Membership with South African Chef's Association and other relevant culinary accreditation, an advantage
Experience
6 months experience in culinary operation
Skills and Knowledge
Technical competencies
E usage and storage an advantage
Culinary Product Knowledge
Knowledge of Cooking Methodology
Legislation - food safety standards & regulations
Environmental and sustainability standards
Knife skills
Waste management
Stock control knowledge
Basic Computer Skills
Core behavioural competencies
Team Co-operation
Dealing with customers - coping with difficult customer requests with reference to the preparation of food
Judgement through the senses, namely, aroma, taste, colour, texture
Using culinary and kitchen equipment
Following instructions
Checking - availability of materials; working to specification
Performing physical tasks - cleaning; tidying; cooking
Continuous learning
Equity
Preference will be given to suitably qualified 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.
Please also note that if you have not been contacted within 1 month after the closing date of this advertisement, please accept that your application has been unsuccessful.
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