Chef De Partie - N/A10315
Code/Reference:
N/A10315
Applications accepted until:
2019-12-06
Number of Openings
1

Unit:

Location:

Kimberley

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

Experience:

· 3 years culinary experience as a commis chef in a similarly graded hotel / restaurant kitchen environment

Skills and Knowledge

· 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 requirem

Key Performance Areas:

· 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

·

· 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 recipes guildlines and preparationstechniques

· Control food stock and food cost in own section

· C

· 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

· 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

· 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

· Report on variances / discrepancies and take necessary action to correct

· Monitor food costs (purchases related to revenue)

· Monitor standards and staff at the buffet: guest interaction on the floor

· 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 stand

 

 

 

 

 

Equity:

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.