Peermont Hotels, Casinos and Resorts is an award-winning hospitality and entertainment company which operates 12 properties located across South Africa and Botswana. Renowned for its excellence in design, development, management, ownership and operation of multi-faceted hospitality and gaming facilities, guests partake in fine dining, relaxing hotel stays, e...
Accountable for all outlet kitchen’s final month end food cost reports and investigate irregularities;
Maintain budgeted cost percentages, budgeted operating expenses and staffing costs;
Strategize and implement cost saving initiatives in all outlet kitchens;
Monitor that casual wages spend is in line with budget as a % of revenue in all outlet kitchens;
Compile departmental Capex budgets for approval for the new financial year;
Liaise with suppliers to achieve best price and quality;
Analyse the FCS Report and review feedback report from all outlet kitchens;
Support Health and Safety initiatives to ensure 100% compliance, review evidence of non-compliance and initiate corrective action;
Conduct monthly walkabouts with Health and Safety Manager to verify compliance of fire equipment as per inspection schedule;
Monitor that all outlets utilise Menu Engineering Reports for adjusting par levels and review collateral on a monthly basis;
Compile a Promotions and Activity Plan per outlet for the new financial year;
Review the Mystery Guest Report and investigate points of concern;
Conduct audits to ensure compliance with all in-house food, health & safety regulations, in order to achieve a minimum FCS score of 90%;
Authorise the monthly Operating Equipment Write-Off schedule in conjunction with the F&B Manager on the completion of the OE stock count;
Conduct daily walkabouts and visual inspections in all work areas, refrigerators, and storage areas;
Monitor and review the Service Improvement Strategy in all outlets;
Review departmental EE statistics and provide action plans where EE targets are not met;
Identify Training needs for management / staff and manage the implementation and conduct follow up assessments;
Monitor that the highest level of standards in the preparation and serving of food items is maintained in line with H&S requirements and Company standards.
Monitor that staffing and productivity levels are maintained in line with business demands.
Qualifications
Matric / Grade 12;
Minimum of 5 years’ experience in a 5 star Hotel and Banqueting/Convention environment, in an Executive Sous Or Executive Chef Position;
Hotel school or chef’s diploma would be an added advantage;
Extensive knowledge of Regulation R918 Food Safety Principles;
Extensive knowledge on cooking techniques and kitchen operations;
Excellent interpersonal and communication skills;
Additional Information
Required to work in a smoking environment.
Shift work is an operational requirement.
Will be required to obtain a Gaming Board Licence from the Kwa-Zulu Natal Gaming Board
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