Job Description

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.