Sun International Chef De Partie Jobs in South Africa
Sun International Chef De Partie Jobs in South Africa
Job Purpose Responsible to supervise the day to day delivery of culinary products and team in a section of the kitchen with the objective of preparing, producing and presenting exceptional food products in line with Sun International’s operational excellence standards, procedural compliance and customer experience expectations.
Education
2-Year Culinary Diploma or equivalent national qualification in culinary skills at Diploma level.
Membership with South African Chef’s Association and other relevant culinary accreditation.
Grade 12
Experience
3 years culinary experience as a commis chef in a similarly graded hotel / restaurant kitchen environment.
Work conditions and special requirements
Ability to work shifts that meet operational requirements.
Skills and Knowledge
Handle materials, dangerous and heavy items.
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.
Problem solving.
Supervising – people at work; maintaining a presence, ensuring compliance with regulations; providing instructions.
Numeracy and calculations.
Key Performance Areas
Kitchen Shift Supervision
Supervise the preparations of mise-en-place and preparations for service
Is present in the kitchen during service to supervise and support the chefs in the creation and presentation of quality culinary dishes food against guest orders and / or function requirements
Identify any anomalies or issues with regards the appearance/ functioning of equipment and systems within the specific kitchen section
Completes opening and closing checklists and registers
Support and assist team of chefs in the section with troubleshooting and to provide professional standards and solutions
Supervise kitchen practices in line with standard operating procedures
Supervise the storage of operating equipment
Supervise health, safety, hygiene and environmental elements in the outlets
Follows up on any fault logging with the Technical departments and housekeeping until resolution
Conduct stock control procedures and report on variances
Identify coaching needs and facilitate on-the-job training as required
Food Preparation
Prepare mise-en-place, conduct checks and preparations for service in line with SOP
Identify issues with regards own work station appearance and functioning of equipment and systems
Check cleanliness of own section or station
Supervise 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
Check food stocks - reporting on shortages, throwing out food that is close to expiry and keep
the fridge areas in good order.
People Supervision
Supervise 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
Assist in providing resources and removing obstacles to performance
Onboarding of new staff members
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.
Culinary Standards Supervision
Understand and conduct all tasks in line with culinary standard operating procedures.
Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets.
Use, store and clean operating equipment in line with specifications and safety regulations.
Participate in stock takes.
Conduct daily stock counts of bar smalls.
Resolve or report on any anomalies to the required standards.
Report on any breakages at the end of the shift.
Delivered Customer Experience
Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
Monitor standards and staff at the buffet: guest interaction on the floor to ensures all guests are treated with courtesy and respect at all times.
Up skill staff to ensure that they are fully fluent in details of menu items, current promotions, business unit and product knowledge.
Handle and resolve any guest special requests, queries or complaints.
Take guest orders accurately at the buffet.
Prepare food items for the guest and present in line with standards.
How to Apply
For more information and job application details, see; Sun International Chef De Partie Jobs in South Africa
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