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

Duties and responsibilities include

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 respectfully, by acknowledging them with a warm welcome and greeting them with a friendly smile.
• Interact with guests and provide professional service standards and relevant solutions.
• Engaging customers with a view to understand their preferences
• Take guest orders accurately at the buffet
• Explain menu items when required
• 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 as required

Requirements

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, an advantage

Experience

• 6 months experience in culinary operation

Skills and Knowledge

Technical competencies

• E usage and storage an advantage
• Culinary Product Knowledge
• Knowledge of Cooking Methodology
• Legislation – food safety standards & regulations
• Environmental and sustainability standards
• Knife skills
• Waste management
• Stock control knowledge
• Basic Computer Skills

Core behavioural competencies

• Team Co-operation
• Dealing with customers – coping with difficult customer requests with reference to the preparation of food
• Judgement through the senses, namely, 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