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

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 by providing them with a warm welcome, greeting them with a friendly smile, acknowledging them, and ensuring respect at all times Interact with guests and provide professional service standards and relevant solutions Identifies customers and understand their preferences Take guest orders accurately at the buffet Explain menu items Prepare food items for the guest and present in line with standards Educate customers on business unit facilities, products and current promotionsHandle any customer complaints, requests and / or suggestions to resolution, escalating if necessary

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

Skills and Knowledge

Team Co-operation Dealing with customers 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 OE 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

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.