Sun International·Free State, south-africa·Full Time·Contract
HospitalityFull TimeContract
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Job Description
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
Support and assist team of chefs in the section with troubleshooting and to provide professional standards and solutions
Supervise health, safety, hygiene and environmental elements in the outlets
Conduct stock control procedures and report on variances
Identify coaching needs and facilitate on-the-job training as required
Prepare mise-en-place, conduct checks and preparations for service in line with SOP Identify issues with regards own workstation 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.
Supervise staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
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
Onboarding of new staff members
Safe use and storage of operating equipment, operating expenses (gas, 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)
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
Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints
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
Prepare food items for the guest and present in line with standards
Job Requirements
Education
Grade 12 / Matric
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
Experience
3 years culinary experience as a commis chef in a similarly graded hotel / restaurant kitchen environment