Chef De Partie - T at Sun International

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
• 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
Core and Personal Behavioural competencies:

• Handle materials, dangerous and heavy items
• Team Co-operation
• Dealing with customers - coping with rudeness,preparation of food
• Judgement through the senses viz aroma, taste, colour, texture
• Using culinary and kitchen equipment
• Problem solving
• Supervising – people at work; maintaining a presence, ensuring compliance with regulations; providing instructions
• Numeracy and calculations

Technical / Proficiency competencies:

• OE usage and storage
• Culinary Product Knowledge
• Cooking Methodology
• Legislation – food safety standards & regulations
• Environmental and sustainability standards
• Knife skills
• Waste management
• Stock control
• Proficient Computer Skills
• Micros / Opera is preferred
• Key Performance Areas

Kitchen Shift Supervision

• 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
• Identify coaching needs and facilitate on-the-job training as required

Food Preparation

• 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.

People Supervision

• 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

Operations Control

• 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
• Report on variances / discrepancies and take necessary action to correct
• Monitor food costs (purchases related to revenue)

Culinary Standards Supervision

• 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
• Hollow ware, kitchen OE and cutlery, vacuum sealers, gas burners, operating expenses, packaging

Delivered Customer Experience

• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
• Monitor standards and staff at the buffet: guest interaction on the floor to ensures all guests are always treated with courtesy and respect
• 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
• Take guest orders accurately at the buffet
• Prepare food items for the guest and present in line with standards