Commis Chef - N/A10562 at Sun International

Code/Reference
N/A10562

Number of Openings
6

Unit

Golden Valley
Location:
Worcester
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.

Education

• 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 Ability to work shifts that meet operational requirements

 

Experience

• 6 months experience in culinary operation

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 requirements
• 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
• Following instructions
• Checking €“ availability of materials; working to specification
• Performing physical tasks €“ cleaning; tidying; cooking
• Continuous learning
• OE usage and storage
• Culinary Product Knowledge
• Cooking Methodology
• Legislation €“ food safety standards & regulations
• Environmental and sustainability standards
• Knife skills
• Waste management
• Stock control
• Basic Computer Skills

Key Performance Areas

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 by providing them with a warm welcome, greeting them with a friendly smile, acknowledging them, and ensuring respect at all times
• Identifies customers and understand their preferences
• Take guest orders accurately at the buffet
• Explain menu items
• 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 if necessary-

Equity

Please Note that ,Preference will be given to suitably qualified employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998 (and any amendments thereto), the relevant internal recruitment policy as well as unit€™s employment equity plans and Gaming Board License conditions.