Active Jobs at Sun International

Job Purpose

Responsible for the management of the kitchen operations and team within an area of the business unit with specific regard to

• Maximizing revenue potential in specific outlets improving of standards of operation (including health, hygiene, safety and environmental standards)
• Provide recommendations for innovative culinary products, enhancements and production
• Control of kitchen operating equipment and stock control of kitchen spend and wastage
• Team management
• Implementation of culinary operational efforts to achieve the unit’s strategies and objectives.

Key Performance Areas

• In collaboration with the Executive Sous Chef, develop outlet objectives and deliverables in line with the culinary strategy
• Facilitate the communication and implementation of culinary deliverables for the outlet
• Provide clear delegation of authority and accountability for deliverables
• Manage and allocate people and operational resources
• Communicate plans relative to promotions and strategies to relevant staff and stakeholders within the unit
• Align plans with EE, SD and procurement transformation strategies which contribute towards BBBEE targets being achieved for the property 
• Put in place staff scheduling and duty allocations to ensure coverage 
• Handle shift briefings / handovers / shift reports 
• Manage the preparation of mise-en-place 
• Complete opening and closing checklists
• Interact and be present on the floor during service to ensure food quality and presentation in line with standards
• Handle any special requests, special requirements, recommendations, concerns, resolution of complaints, issues
• experienced during service etc.
• Manage staff appearance and kitchen appearance/ functioning of equipment and systems for the outlet
• Report and resolve any issues experienced
• Monitor the cleanliness and hygiene of the kitchen before, during and after service
• Completes shift reports
• Produce a 10-day / 20-day and monthly food cost report
• Contributes to month-end financial reports for the outlet (Budget vs revenue, food cost, etc.)
• Audit food safety standards to ensure outlet compliance with relevant legislation regulations
• Conduct maintenance and hygiene inspections in all areas of the kitchen
• Monitor health, safety, hygiene and environmental elements in the outlet
• Manage the control and storage of stock and operating equipment as per SOP for the outlet
• Investigate variances / discrepancies and take necessary action to correct
• Monitor Culinary standards and processes
• Control waste for the outlet
• Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these
• Collaborate with the Executive Chef to complete the planning for the Budget and forecasts for the outlet
• Motivate and manage Capex requirements for the outlet
• Authorize spend in line with budget
• Food recipe – All menu item food recipes to be documented, updated and captured into the system MC or IFS to ensure accurate food theoretical.
• Manage the conducting of accurate stock takes for the outlet in line with Company process. Report on any variances for the outlet
• Report on staffing and productivities
• Monitor departmental leave liability
• Check all outlet staff wages / spend are in line with budget as a % of revenue; maintain productivity ratios of performance for line staff
• Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
• Manage productivities and payroll costs for the outlet
• 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
• Provides resources and removes obstacles to performance
• Recruit and resource for talent for positions within the department
• Onboarding of new staff members
• Liaise with F&B on food and beverage offering, menus and services in the various outlets 
• Inform and update staff on objectives, shift information, VIP information, changes in regulations and the business requirements
• Communicates department’s objectives, standards and operating procedures to internal and external service providers as per SLA

Requirements

Education

• 3-Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level
• Membership with South African Chef’s Association and other relevant culinary accreditation

Experience

• 5-6 years' experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 2 years' experience must have been as a chef de partie Demonstrated ability to make use of intermediate computer skills

Skills and Knowledge

• Decision-making – use of initiative 
• Learning – training; coaching; staying abreast of industry developments
• Implementing and co-ordinating – organising people; non-people resources
• Numeracy and calculation skills
• Analysing and diagnosing – numerical information; trends in data
• Problem-solving
• Making fine judgements through the senses viz colour, taste, texture

Knowledge

• Food Costing
• Culinary Product Knowledge
• Kitchen Operational Management
• Labour legislation
• Environmental and sustainability standards

Skills

• PC skills
• Coaching
• Cooking methodologies

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Job Purpose

• The Fire Safety Officer will be responsible for on-site fire safety and will be required to respond to fire emergency incidents/accidents to prevent loss of life, injury and damage to the resort, to drive fire prevention within the resort and surrounding area, in accordance with SOPs and compliance measures  
• In addition, the Fire Safety Officer will support fire management operations in the removal of hazardous material and clean-up in line with health and safety legislation, regulations and company standards.

Key Performance Areas

• Contribute to the overall implementation of fire safety and risk mitigation initiatives to drive compliance within the business unit property.
• Manage fire related incidents by responding to fire alarms, operating fire-fighting equipment, fire detection, regulating water pressure and combating and extinguishing fires in line with the instruction of the Chief Fire Officer.
• Inspect equipment by completing preventive maintenance requirements; following manufacturer's instructions; troubleshoot malfunctions; notify Chief Fire Officer of needed repairs, evaluating new equipment and techniques.
• Support the Chief Fire Officer in areas of planned and preventative maintenance to ensure operational continuity of fire services within business unit.
• Test fire hydrants and request and expedite repairs to ensure availability of water at fire scenes. 
• Maintain fire station building, grounds, and related equipment by completing maintenance schedules.
• Adhere to outlined SOPs in areas of fire safety, protection processes and use of tools when attending to incidents.
• Record and report on all fire response actions taken within the business unit property.
• Investigate and report on the cause of fire related incidents and make recommendations to mitigate future risk. 
• Identify and report on areas of potential risk for fire hazards (smoking materials, residential furnishings, accumulation of combustible materials etc.)
• Store fire safety equipment safely and securely for future action.
• Maintain an up-to-date knowledge, and continued education and refresher training of new technologies, equipment and risk management methods.
• Attend and participate in training and associated fire drills to manage compliance and standards in areas of firefighting and rescue techniques.
• Create a safe traffic environment (in the absence of law enforcement), such as the placement of road flares, removal of debris and redirection of traffic for the protection of the injured and those assisting in the care of injured patients.
• Collaborate with various stakeholders (internal teams, municipal fire services, EMS teams, Department of Health, SAPS etc) for the efficient delivery of emergency services within the resort and surrounding area.
• Keep up to date with latest legislation, regulations and leading practice in the area of fire safety and protection. 

Requirements

Education

• Grade 12
• Fire Fighting Level II Qualification
• HAZMAT Training
• Diploma in Fire Technology/Disaster Management/ Safety management/Advanced Life Support (ALS) is an advantage

Experience

• 3 years’ experience as a fire engine operator/ fire fighter/ fire technician and/or similar role in fire engineering 
• Experience in Fire systems design, installation and fire engine operation 
• Membership with Institute for Fire Engineers (IFE) is an advantage
• Physically able to undertake operational duties
• Be available on call as agreed
• Will be required to work outside of normal working hours, in line with operational requirements (including weekends, public holidays)

Skills and Knowledge

Core behavioural competencies 

• Collecting Information (Sourcing, Checking, Documenting)
• Contextual Reasoning
• Following Procedures
• Responding with urgency
• Informing & Communicating
• Initiating Action
• Managing Risk
• Collaborating
• Maintaining Composure

Technical / proficiency competencies

• Knowledge and application of fire protection principles
• Fire cause determination and investigation
• Use and storage of hazardous materials
• Fluid and thermodynamics
• HIRA Inspections, Impact and risk assessments
• Investigation & Incident Reporting
• Disaster management
• Intermediate Life Support Skills and Rescue Techniques 
• Knowledge of basic medical-legal principles;
• Knowledge of Occupational Health & Safety regulations; and medical legislation;
• Knowledge of Fire Services Brigade Act
• Written and verbal communication skills