Sculler at Sun International

Job Purpose

• Responsible for ensuring the kitchen areas are clean, maintained and organised at all times according to InterContinental and LBDJ operational excellence standards and procedural compliance. 

Key Performance Areas

Cleaning (F&B 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

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
• 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

Job Requirements

Education

• Grade 12  

Experience

• 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

• 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
• Handle materials, dangerous and heavy items