Job Description

Job Purpose

Manages the day to day delivery of the food production operation and culinary team within a specific outlet with the objectives of delivering quality culinary products, maximising revenue through controlling operational efficiencies and productivities, operating equipment and stock, in line with Company standards.

Key Performance Areas

Duties and responsibilities include:

Delivered Culinary Business plan for the outlet

In collaboration with the Executive Sous Chef, develop outlet objectives and deliverables in line with the culinary strategy



Facilitate the communication and implementation of culinary deliverables for the outlet



Provide clear delegation of authority and accountability for deliverables



Manage and allocate people and operational resources



Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit



Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property

Shift management

Put in place staff scheduling and duty allocations to ensure coverage



Handle shift briefings / handovers / shift reports



Manage the preparation of mise-en-place



Complete opening and closing checklists



Interact and be present on the floor during service to ensure food quality and presentation in line with standards



Handle any special requests, special requirements, recommendations, concerns, resolution of complaints, issues experienced during service etc.



Manage staff appearance and kitchen appearance/ functioning of equipment and systems for the outlet



Report and resolve any issues experienced



Monitor the cleanliness and hygiene of the kitchen before, during and after service

Outlet Product Enhancement

Keep up to date with regards food products, trends and cooking methodologies required to deliver menus



Monitor products and pricing within the outlet



Make recommendations of improvements to the product / menu offering



Compile and co-ordinate the culinary promotional calendar for the outlet



Monitor standards in the outlet and identify any areas of concern

Culinary Standards & Governance

Conduct maintenance and hygiene inspections in all areas of the kitchen



Monitor health, safety, hygiene and environmental elements in the outlet



Manage the control and storage of stock, operating expenses (gas) and operating supplies (packaging, chemicals), equipment as per SOP for the outlet



Investigate variances / discrepancies and take necessary action to correct



Monitor Culinary standards and processes



Control waste for the outlet



Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these

Outlet Budget Management

Collaborate with the Executive Sous Chef to complete the planning for the Budget and forecasts for the outlet



Motivate and manage Capex requirements for the outlet



Authorise spend in line with budget



Monitor food costs (purchases related to revenue)



Food recipe - All menu item food recipes to be documented, updated and captured into the system MC or IFS to ensure accurate food theoretical.



Manage the conducting of accurate stock takes for the outlet in line with Company process. Report on any variances for the outlet



Produce a 10-day / 20-day and monthly food cost report



Monitor departmental leave liability



Check and report on all outlet staff wages / spend are in line with budget as a % of revenue; maintain productivity ratios of performance for line staff



Procurement - All supplier prices and supplier price quotes to be reviewed and monitored on a monthly basis going forward to ensure we monitor and track price movements to minimize input cost fluctuations.



Contribute to month-end financial commentary for the outlet

People Management

Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures



Identification of employee training needs



Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet



Manage employee relations within the department



Staff communication and motivation



Performance contracting, reviews and development



Provide resources and remove obstacles to performance



Recruit and resource for talent for positions within the department



Onboarding of new staff members

Customer Relationship

Management

Ensures that guests are treated with courtesy and respect at all times



Interact with guests and provide professional service standards and solutions



Handle any escalated complaints, disputes and suggestions as required



Engage with customers and provide a customer experience within the outlet / on the floor that will support brand loyalty ensuring SI as the brand of choice



Be present on the floor during service / promotions or functions



Conduct staff training on product knowledge / promotions (including promotion information, functions, facilities, etc.)



Provide post-mortem feedback with regards promotions to ensure these are always relevant and effective



Shift handover ensures that staff have sufficient insights and information with regards VIP customers visiting the property

Education

3 -Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level Membership with South African Chef's Association and other relevant culinary accreditation

Experience

5-6 years' experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 2 years' experience must have been as a Chef De Partie

Skills and Knowledge

Technical Competencies:

Food Costing



Culinary Product Knowledge



Kitchen Operational Management



Labour legislation



Environmental and sustainability standards



Proficient Computer skills



Coaching



Menu engineering



Cooking methodology

Behavioural Competencies:

Decision-making - use of initiative



Learning - training; coaching; staying abreast of



industry developments



Implementing and co-ordinating - organizing



people; non-people resources



Numeracy and calculation skills



Analyzing and diagnosing - numerical information.



Demonstrated ability to make use of intermediate computer skills to understand trends in data



Problem-solving



Making fine judgements through the senses: colour, taste, texture

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.