Sun International Executive Chef : PAL Jobs in South Africa
Sun International Executive Chef : PAL Jobs in South Africa
Job Purpose Responsible and accountable for the effective leadership of quality and innovative culinary production, presentation and standards across the kitchen operations with the aim of maximising the revenue potential of culinary products on the complex.
Education
3-Year Hotel School / Culinary Diploma
Registration with the SA Chefs Association
Experience
9 - 10 years in the culinary industry of which at least 5 years are at a management level
Skills and Knowledge
Conceptual thinking
Influencing & Decision-making
Attention to detail
Planning
Coaching
Reviewing / evaluating (feasibility / compliance /alternatives/ etc.)
Developing relationships
Innovation & continuous Improvement
Customer Service orientation
Taking information through the senses
People leadership & motivation
Culinary methodology and skills
Financial Management
Labour & Risk legislation
Industry & Culinary knowledge
Key Performance Areas
Delivered Culinary Planning & Results
Understand the F&B strategy and align Culinary objectives
Provide input into the strategic objectives for the Unit’s F&B deliverables
Facilitate the project management and achievement of milestones of Culinary team’s deliverables
Direct Culinary product analyses and benchmark with leading Culinary trends
Provide clear delegation of authority and accountability for deliverables within the kitchen
Communicate with all relevant Stakeholders internally at a unit and Group level
Manage and allocate people and operational resources
Align strategies with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property Report monthly on food safety and hygiene; and cost of sales across culinary operations
Culinary Governance & Standards
Oversee Kitchen working standards and processes at a unit level
Integrates Group standards into Unit Operations
Align practices with new legislative compliance around health, hygiene, safety and the environment
Implement sufficient control measures (including systems and processes) & checks within each department to mitigate any financial risk to the business
Conduct weekly walkabouts of all kitchen areas to monitor compliance
Conduct cleaning spot checks and health, safety and hygiene inspections
Drive a waste management culture and ensure all staff are trained
Participate in all month-end stock-takes
Participate in operating equipment counts
Work with internal stakeholders (F&B, maintenance, finance, HR, and security) to identify risk areas and address them
Product Innovation & Development
Track guest feedback with regards quality and presentation of food across the business unit
Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps
Provide menu rationalisation on a regular basis or as required
Motivate new menu and recipe proposals and enhancements quarterly, annually or seasonally (as per outlet and target market requirements)
Budget and direct the implementation of approved menu items and recipes
Measure ROI and performance on a regular basis
Share unit successes with other operations
People Leadership
Communicate daily briefing sessions
Lead and motivate kitchen employees and promote positive working relationships, direction and support
Lead and oversee departmental communication ensuring employee and management interaction
Measure and develop strategies to enhance employee engagement
Identify and manage training, coaching and development requirements in line with strategic plans, e.g. skills shortages, succession plans, talent management
Encourage and manage team participation in culinary trade shows and competitions
Assess that competence levels of staff in the kitchen are sufficient to meet operational level requirements
Source and Select talent as per EE plan to build
the future food and beverage talent pipeline
Performance Manage and coach reporting managers to ensure KPA’s are achieved
Manage employee relations within the kitchen (monthly meetings with staff - formalised, minuted, issues addressed)
Budget Management
Budget forecasts & control
Motivate and manage Capex requirements
Monitor and report on the 10 day, and 20 day cost report results
Financial performance of the department including:
Salary forecast vs actuals – salary monthly forecast to be based on rosters. Track and monitor salary cost in relation to revenue achieved daily and make adjustments throughout the month to bring salary cost in line as a percentage of revenue.
Absenteeism – actively manage and report on absenteeism in line with company policy, rules, and regulations.
Productivity – rations needs to be monitored daily to ensure staff are operating at the required level to achieve and exceed budgeted revenues with remedial action taken when not tracking on target.
Monitor departmental leave liability.
Report on all Operational Expenses during financial review utilizing the financial pack, ensuring all items are in line with budget as a percentage of revenue; including the monitoring of par stock levels.
Report monthly on the function expense line, per outlet, justifying the use of the expense line in relation to revenue generation specifically relating to Food charges;
Check that a monthly Maintenance Report per department is submitted with progress on items stated on the report.
Strategize and implement cost saving initiatives throughout all outlets, and ensuring that the guest experience is not affected.
Check all outlet staff wages / spend are in line with budget as a % of revenue, and maintain productivity ratios of performance for line staff.
Check all outlets operating expenses is in line with budget as a percentage of revenue.
Continuously monitor slow moving stock in all outlets and compile a monthly report with action plan to minimize and reduce current slow
moving stock as well as what action already taken.
Stakeholder Relationship Management
Maintains regular communication with all relevant stakeholders with regards progress, issues, changes, etc. happening within the kitchen
environment.
Provides feedback on operations to Group Executive Chef on initiatives, performance, concerns, etc.
Liaise with business partners around staffing requirements.
Liaise with procurement and product suppliers with regards food product quality assurance and suppliers.
Manage performance of suppliers and business partners against negotiated contracts.
Work with the warehouse and operations control around the control of stock.
Departments / staff are informed of information required to meet their needs and contributes to operational effectiveness.
Department’s objectives, standards and operating procedures are communicated to internal and external service providers as per SLA.
How to Apply
For more information and job application details, see; Sun International Executive Chef : PAL Jobs in South Africa
Find daily jobs in South Africa. Jobs - South Africa jobs. Search our career portal & find the latest South African job positions, career opportunities & jobs in South Africa.
Jobs in South Africa - banking jobs, IT jobs, accounting jobs, NGO jobs, business administration, ICT, UN jobs, procurement jobs, education jobs, hospital jobs, human resources jobs, engineering, teaching jobs, and other careers in South Africa.
Find your dream job from 1000s of vacancies in South Africa posted and updated daily - click here!
Click here to post comments
Join in and write your own page! It's easy to do. How? Simply click here to return to Best Africa Jobs.
