Job Description

Main Purpose of the Job

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.

Work Condition & Special Requirements

Job Complexity

Know How

Knowledge required involves the practical application of work procedures and processes Planning is generally on a short-term basis (for the week) and within regular activity cycles. Communicates, co-ordinates and interacts with others in the value chain to ensure F&B customers receive exceptional experiences Manages one's time and resources to ensure that objectives are achieved effectively and on time.

Problem Solving

Interprets customer requirements in terms of services available and the applicable constraints Takes initiative in making decisions which are made within well-defined, somewhat diversified procedures and limits of authority; Considers all the facts, options and possible outcomes prior to making decisions; Works independently, and is orientated towards solving customer queries.

Accountability

Takes ownership of special requests and requirements. Follows laid-down policies and procedures at all times, operating in line with rules, regulations, system parameters and internal controls. Interprets customer requirements in terms of services available and facilitates operational processes Refers problems falling outside parameters to the manager for resolution.

Core & Personal behavioral 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

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 Basic Computer Skills

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

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)

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 promotions

Handle any customer complaints, requests and / or suggestions to resolution, escalating if necessary

Education, experience and competencies required

Grade 12 or equivalent national qualification 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 Membership 6 months experience in culinary operation




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.



As a result of the company's operational requirements, you may be expected to work in any area designated as a "smoking area".



Right of first refusal will be given to candidates from the licensed area.



(Mbizana, Flagstaff, Maluti, Mount Fletcher, Lusikisiki, Matatiele, Mount Ayliff)



People living with disabilities are encouraged to apply.