Sun International·Limpopo, south-africa·Full Time·Contract
RetailFull TimeContract
-
Job Purpose
Responsible for ensuring the kitchen areas are clean, maintained and organised at all times according to Sun International's operational excellence standards and procedural compliance.
Key Performance Areas
Ensure all food and beverage equipment is clean and in good working order.
Check all chemical levels and inventory for cleaning
Set up stations and ensure crockery and hollowware are stored correctly Record any breakage.
Complete day-end dishwasher maintenance.
Clean all soiled equipment items.
Dispose of all broken items in the proper area.
Remove trash and waste
Clean, sanitize and close workstations.
Understand and conduct all tasks in line with F&B standard operating procedures
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
Resolve or report on any anomalies to the required standards
Connect with all guests by providing them with a warm welcome, greeting them with a friendly smile, acknowledging them, and ensuring respect at all times
Interact with guests and provide professional service standards and relevant solutions
Educate customers on business unit facilities, products and current promotions
Handle any customer complaints, requests and / or suggestions to resolution, escalating if necessary
Knowledge of standardised work routines and methods, general facts and information
Use of simple equipment, machines and materials
Skills acquired through on-the-job training
Planning is generally on a short-term and within regular activity cycles.
Communicates, co-ordinates and interacts with others in the value chain either requesting or providing information
Manages one's time and resources to ensure that objectives are achieved effectively and on time.
Thinking is within detailed standard practices and supervision is available when dealing with challenges
Considers all the facts, options and possible outcomes prior to making decisions
Makes a decision based on discriminating choices
Takes ownership of special requests and requirements.
Follows laid-down policies and procedures at all times, operating in line with rules, regulations, system parameters and internal controls.
Provides a support service to the kitchen
Refers problems falling outside parameters to the team leader/manager for resolution
Requirements
Education Grade 12 preferred or Grade 10 (with minimum of 2 years relevant experience as a steward)
Experience
Exposure to kitchen environment and facilities is an advantage Exposure to kitchen environment and facilities is an advantage
Work conditions and special requirements Ability to work shifts that meet operational requirements
Physically able to move operating equipment
Have an open attitude to perform similar functions in alternative outlets due to operational requirements
Skills and Knowledge
Behavioural:
Deep customer and market understanding
Responsive to customer feedback
Demonstrate endtoend ownership for resolving customer problems