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





Experience



6 months experience in culinary operation

Technical competencies

E usage and storage



Culinary Product Knowledge



Cooking Methodology



Legislation - food safety standards & regulations



Environmental and sustainability standards



Knife skills



Waste management



Stock control



Basic Computer Skills

Core behavioural competencies

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



Following instructions



Checking - availability of materials; working to



specification



Performing physical tasks - cleaning; tidying; cooking



Continuous learning

Equity

Please Note that, 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 (and any amendments thereto), the relevant internal recruitment policy as well as unit's employment equity plans and Gaming Board License conditions.



Closing Date: 18 November 2025