Job Vacancies at Sun International

Job Purpose

• Sun International is looking for a Commis Chef to join our Food & Beverage team. The successful candidate will be 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

Key Performance Areas

• 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
• 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
• 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
• 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

Job Requirements

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 

Experience

• 6 months experience in culinary operation 

Skills and Knowledge

Behavioural:  

• Deep customer and market understanding
• Responsive to customer feedback
• Demonstrate end‑to‑end ownership for resolving customer problems
• Accountability
• Continuous improvement
• Transparency
• Collaborative and a team player
• Clear communicator
• Takes ownership 

Technical:

• Culinary Product Knowledge 
• Cooking Methodology
• Legislation – food safety standards & regulations
• Environmental and sustainability standards
• Knife skills
• Waste management
• Stock control
• Basic Computer Skills 

go to method of application »

Job Purpose

• Sun International is looking for a Food & Beverage Supervisor to join our Food & Beverage team. The successful candidate will be responsible to supervise the day to day delivery of the food and beverage service and team within a specific outlet / conference centre with the objectives of maintaining standards of service; enhancing the customer experience; and controlling operating equipment and stock in line with Company standards

Key Performance Areas

• Put in place staff scheduling and duty allocations to ensure maximum coverage
• Handle shift briefings / handovers / shift reports
• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
• Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet
• Report and resolve any issues experienced
• Manage the control of stock and operating equipment as per SOP for the outlet
• Cash-ups at the end of the shift
• Monitor service offering / products and pricing within F&B
• Make recommendations of improvements to the product and service offering
• Co-ordinate the implementation of the food and beverage promotional calendar for outlets
• Monitor customer service standards and identify any areas of concern
• Conduct maintenance walkabouts for front of house and back of house areas
• Monitor health, safety, hygiene and environmental elements in the area
• Monitor the use and storage of operating equipment
• Monitor stock control and operating equipment control processes
• Investigate variances / discrepancies and take necessary action to correct
• Liaises with clients
• Attends pre-conference meetings
• Provides client with relevant solutions / options for conferencing – including set-up, themes, décor, lighting, equipment, etc.
• Conduct QA to ensure set-up is in line with client requirements

Job Requirements

Education

• 3-Year Hotel School Diploma or equivalent national qualification in hospitality at Diploma level. 

Experience

• 3-4 years in the food and beverage industry including experience in banqueting, in-room dining; and / or restaurant operations.

Skills and Knowledge

Behavioural: 

• Collecting Information
• Team Co-operation
• Verbally Informing
• Supervising
• Dealing with Customers
• Appraising & developing
• Problem-Solving

 Technical:

• Food & Beverage Costing
• Food & Beverage Product Knowledge
• Set-up requirements
• Function sheets (if relevant)
• OE use & storage
• Team Planning
• Stock control
• Proficient MS Office skills
• Micros / Opera is preferred

go to method of application »

 Job Purpose

• Sun International is looking for a Waiter to join our Food & Beverage team. The successful candidate will be responsible to prepare and deliver exceptional food and beverage services to our customers within the restaurant operations / banqueting operations and on the casino floor, ensuring that internal (SOP) standards are continuously achieved and professionally executed.

Key Performance Areas

• Prepare mise-en-place, place settings and any other required checks and preparations for service
• Set-up and break down for functions in line with event requirements and start times (when required)
• Identify issues with regards the outlet’s floor appearance/ 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
• Resolve or report on any anomalies to the required standards
• Understand and conduct all tasks in line with Food & Beverage standard operating procedures
• Take guest orders accurately and timeously
• Place guest orders in the system
• Explain menu items
• Make recommendations with regards beverages and menu items 

Job Requirements

Education

• Grade 12 preferred (with relevant experience) 

Experience

• 2 years previous experience as a waiter

Skills and Knowledge

Behavioural:

• Deep customer and market understanding
• Responsive to customer feedback
• Demonstrate end‑to‑end ownership for resolving customer problems
• Accountability
• Continuous improvement
• Transparency
• Collaborative and a team player
• Clear communicator
• Takes ownership

Technical:

• Food & Beverage Product Knowledge
• Food Service
• Operating equipment use & care
• Beverage service
• Communications skill
• Upselling skills
• Basic Computer Literacy
• Cashiering Services

go to method of application »

Job Purpose

• Sun International is looking for a Chef de Partie to join our Food & beverage team. The successful candidate will be responsible for 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.

Key Performance Areas

• 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
• 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 

Job Requirements

Education

• Grade 12 / Matric 
• 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 

Skills and Knowledge

Behavioural:

• Deep customer and market understanding
• Responsive to customer feedback
• Demonstrate end‑to‑end ownership for resolving customer problems
• Accountability
• Continuous improvement
• Transparency
• Collaborative and a team player
• Clear communicator
• Takes ownership

 Technical

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

go to method of application »

Job Description

• The Affiliate Sales Representative is responsible for driving business growth by identifying, acquiring, onboarding and managing affiliate partners within the gaming sector.
• The role focuses on expanding the SunBet and SunSlots affiliate network, developing sustainable commercial partnerships, increasing revenue and supporting affiliate site performance while ensuring compliance with operational and regulatory requirements.

Core behavioural & Technical / proficiency competencies:

Behavioural:

• Continuous Improvement
• Integrity
• Teamwork
• Collaboration
• Transparency
• Adaptability
• Problem-Solving
• Customer Centricity
• Lifelong Learning
• Respect for Diversity

Technical:

• Sales & Business Development
• Affiliate Sales & Partner Management
• Commercial Negotiation
• Customer Relationship Management
• Territory & Pipeline Management
• Affiliate Partner Acquisition & Onboarding
• Market Research & Competitor Analysis
• Commercial Agreement Management
• Sales Presentations & Value Proposition
• Revenue & Acquisition Target Management
• Sales Forecasting
• Affiliate Performance Management
• Reporting & Data Accuracy
• Digital & Mobile Application Proficiency
• Gaming & Regulatory Compliance

Job Requirements

Qualifications:

• Relevant Bachelor’s Degree / Advanced Diploma (NQF 7) in Sales, Marketing, Business Management, Commerce or a related field [Required]
• Relevant certification in Sales, Relationship Management or Business Development [Preferred]

Experience:

• 3–5 years’ experience in affiliate sales and partner management
• Relevant experience within the Limited Payout Machine (LPM), gaming, betting or gambling sector
• Demonstrated experience negotiating commercial agreements
• Experience managing client and/or affiliate partner relationships
• Experience in sales and business development
• Experience managing a sales pipeline and working towards acquisition and revenue targets
• Experience supporting the onboarding and ongoing performance of commercial partners

go to method of application »

Job Purpose:

• The Operations Project Administrator will be responsible for providing a wide range of administrative and project support of a responsible, confidential and complex nature to support Sunbet’s the Project Management Specialist with Operations projects and various projects in the rest of the business in order to ensure a seamless and consistent delivery to all clients, as well as internal and external stakeholders.
• This will include co-ordinating and tracking project activities to ensure that objectives are delivered as agreed in line with Sunbet’s targets, budgets and relevant policy, procedures and standards. 

Core Behavioural & Technical / Proficiency Competencies:

• Analysing / Problem Solving ability.
• Managing Stakeholder relationships.
• Applying expertise and technology.
• Responding with urgency.
• Emotional Maturity.
• Integrating (Connecting, Consulting, Collaborating). 
• Interest in online sports betting and casino games.
• Project co-ordination.
• Proficiency in Asana or other work management programs is beneficial.
• Computer literacy – MS Office.
• Administrative and minute-taking ability.
• English Verbal and Written communication skills.
• Functional product and process knowledge.
• Business process analysis methods and techniques.

Job Requirements

Qualification:

• B.Com Degree or relevant equivalent in accounting, finance, engineering, business management **

Experience:

• 1-2 years working experience. 
• Project Management Experience.
• Gaming Industry Exposure Is Preferable.

POPI Statement: 

• Please note that when applying for any position, reference checks will be completed and personal information as defined in the Protection of Personal Information Act 4 of 2013 will be processed. In applying for this position, applicants will be deemed to have consented to such processing as defined in the included Privacy Statement.
• Please also note that if you have not been contacted within 1 month after the closing date of this advertisement, please accept that your application has been unsuccessful.

go to method of application »

Job Purpose

• The Assistant Housekeeper is responsible for the effective day-to-day team management and delivery of housekeeping operations (including room cleaning; public areas cleaning, valet and turndown services), kitchen and back-of house cleaning services (change rooms; BOH corridors, staircases, walls and ceilings), specialised hygiene cleaning (SHE bins and urinal cleaning), pest control,  as well as the control and management of linen, uniforms and operating stock, with the aim of ensuring that internal (SOP) and external (grading) standards and procedures are continuously achieved, special requests are handled and that the customer experience provided is professionally executed in line with IHG standards and legislative requirements 

Key Performance Areas

• Housekeeping Operational Management
• Translate housekeeping objectives into activities and plans in line with Unit and functional strategies
• Facilitate the communication, implementation and measurement of housekeeping deliverables and objectives for the department
• Compile proactive housekeeping plans and schedules, including high access cleaning, kitchen and back of house cleaning, public areas cleaning, specialised hygiene cleaning, specialised cleaning (e.g. marble) and special laundry services
• Develop and facilitate personalised plans for unique customer requirements in the cases of VIP guests, including special turndown services, etc.
• Provide clear delegation of authority and accountability for deliverables
• Manage and allocate people and operational resources 
• Report and escalate areas of risk and challenges being experiences in delivering against milestones and timelines
• Achieve and operate within the units specified budgets to Operational Expenses
• Shift Management
• Put in place staff scheduling and duty allocations to ensure sufficient coverage in line with business occupancies including housekeeping performance
• Handle shift briefings / handovers / shift reports
• Monitor and manage staff appearance and floor appearance/ functioning of equipment and systems for the function
• Provides feedback and reports back to management and business partners on challenges being experienced on the floors within the unit
• Monitor the control of linen, stock, amenities and operating equipment as per SOP
• Maintain par stock of guest supplies, cleaning supplies, room amenities, linen and uniforms.
• Monitor and track costs against a pre-defined budget
• Facilitate and participate in stock control procedures on a monthly basis
• Monitor laundry and levels of condemned linen
• Organize and monitor inventories against linen, uniform and fixed assets registers
• Completes shift reports
• Housekeeping Standards & Governance
• Develop and implement housekeeping standard operating procedures and processes– ensuring they are updated and communicated
• Align practices with new legislative compliance, including regulations around health, hygiene, safety and the environment
• Implement sufficient control measures against standards (including systems, processes and checklists)
• Provide input and motivate new room and housekeeping standards, and service enhancements
• Conduct quality assurance around housekeeping standards in rooms and public areas
• Conduct weekly walkabouts of all front of house and back of house areas to monitor housekeeping and aesthetic appearance of all guest areas, including conducting room checks 
• Organise and monitor pest eradication activities
• Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these
• People Management
• Manage 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
• Monitor adherence to SOPs including conducting quality assurance of work performed
• Manage employee relations  and any disciplinary action required within the department
• Facilitate staff communication and motivation
• Perform and document performance contracting, reviews and development discussions
• Provides resources and removes obstacles  to performance
• Recruit and resource for talent for positions within the department
• Onboard new staff members in the department
• Customer Experience Management
• Ensures that guests are treated with courtesy and respect at all times
• Interact with guests and provide professional service standards and solutions
• Handle any escalated complaints, disputes and suggestions as required
• Engage with customers and provide a customer experience within the hotel / on the floor that will support brand loyalty ensuring SI as the brand of choice
• Interact and be present on the floor during shift to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
• Conduct staff training on product knowledge / promotions (including promotion information, functions, facilities, etc)
• Provide post-mortem feedback with regards promotions to ensure these are always relevant and effective
• Shift handover ensures that staff have sufficient insights and information with regards VIP customers visiting the property
• Build Relationships with repeat customers to ensure customer needs are anticipated 

Job Requirements

Education

• Grade 12
• 3 Year Hotel School Diploma or equivalent National Qualification at a Diploma level 

Experience

• Minimum of 6 years’ housekeeping experience with 3 years experience as a Housekeeping supervisor
• Previous experience in hotel housekeeping is require
• Work conditions and special requirements
• Ability to work shifts that meet operational requirements (including public holidays, night work and weekends)
• Physically able to move operating equipment and furniture to perform housekeeping activities 

Skills and Knowledge

• Housekeeping industry knowledge – HACCP; FCS standards
• Quality Assurance
• Housekeeping Product knowledge & standards
• Housekeeping tools and chemicals
• Cleaning techniques including specialised cleaning
• Written and verbal communication skills
• Proficiency in MS Office Suite, Opera 
• Business Acumen
• Financial Acumen
• Report writing
• Contract management – SLA of service providers
• Knowledge and application of legislation relating to Safety, Health and the environment
• Team Planning 

go to method of application »

Job Description

• Upon successful completion of the programme, learners will be awarded an NQF Level 4 accredited qualification in Hospitality Management.
• This learnership is ideal for young, passionate, and service-oriented individuals seeking to build a career in hospitality. Participants will gain valuable hands-on experience while developing essential customer service, communication, reception, and administrative skills within a dynamic hospitality environment.

Job Requirements

• Eligibility 
• Grade 12 Certificate
• Basic Computing Skills
• Local Residence (Proof of residence must accompany application)
• Preference will be given to applicants who reside within the proximity of Sun City Resort

go to method of application »

Job Purpose

• Sun International is looking for a Sous Chef to join our Food & Beverage team. The successful candidate will be responsible for day-to-day delivery of the food production operation and culinary team within a specific outlet with the objectives of delivering quality culinary products, maximising revenue through controlling operational efficiencies and productivities, operating equipment and stock, in line with Company standards

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
• Keep up to date with regards food products, trends and cooking methodologies required to deliver menus 

Job 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 

Skills and Knowledge

Behavioural:

• Deep customer and market understanding
• Responsive to customer feedback
• Demonstrate end‑to‑end ownership for resolving customer problems
• Accountability
• Continuous improvement
• Transparency
• Collaborative and a team player
• Clear communicator
• Takes ownership

 Technical:

• Food Costing
• Culinary Product Knowledge
• Kitchen Operational Management
• Labour legislation
• Environmental and sustainability standards
• Proficient Computer skills
• Coaching
• Menu engineering
• Cooking methodology

go to method of application »

Job Description

• People & Business Enablement (PBE) is a strategic business partner function focused on enabling organisational performance through people, culture and capability.
• The People & Business Enablement Coordinator provides administrative and operational support to the PBE function, ensuring accurate employee transactions, effective coordination of PBE activities and the maintenance of workforce data to enable efficient, accurate and high-quality service delivery.

Core behavioural & Technical / proficiency competencies:

Behavioural

• Continuous Improvement
• Integrity
• Teamwork
• Collaboration
• Transparency
• Adaptability
• Problem-Solving
• Customer Centricity
• Lifelong Learning
• Respect for Diversity

Technical

• PBE Administration
• Attention to Detail
• Organisation & Planning
• Digital-first Mindset
• Data-driven Decision Making
• People Technology & Digital Enablement

Job Requirements

Qualifications:

• Advanced Diploma / Degree in Human Resources, Business Administration or related field [Required]
• Proficiency certification in Microsoft Office Suite (Word, Excel and PowerPoint) [Required]
• Experience with an HR Information System (HRIS) [Required]

Experience:

• 1–3 years’ experience in Administration and/or HR Support
• Experience supporting people/HR administrative processes
• Experience working with people systems and employee data
• Experience supporting people processes, including onboarding, offboarding and employee transactions
• Experience handling confidential employee information
• Experience working within a service-orientated environment
• Experience coordinating meetings, interviews, training sessions and/or PBE activities
• Experience maintaining employee records and supporting accurate workforce data

go to method of application »

Job Description

• People & Business Enablement (PBE) is a strategic business partner function focused on enabling organisational performance through people, culture and capability.
• Partner with managers and employees to provide people advisory, workforce support and People & Business Enablement services within the business area, applying enterprise people frameworks and data-driven insights to improve workforce effectiveness, employee experience and business performance.

Core behavioural & Technical / proficiency competencies:

Behavioural

• Continuous Improvement
• Integrity
• Teamwork Collaboration
• Transparency
• Adaptability
• Problem-Solving
• Customer Centricity
• Lifelong Learning
• Respect for Diversity

 Technical

• People & Business Partnering
• Legislative & Regulatory Compliance
• Stakeholder Management
• Data-driven Decision Making
• Digital-first Mindset

Job Requirements

Qualifications:

• Degree in Human Resources, Business Administration, or a related field [Required]

Experience:

• 5+ years experience in People & Business Enablement/ HR Advisory
• People & Business Enablement / HR Advisory
• Business Partnering
• HR Multidisciplinary Execution
• Business Enablement

go to method of application »

Job Description

• Prepare mise-en-place, place settings and any other required checks and preparations for service
• Set-up and break down for functions in line with event requirements and start times (when required)
• Identify issues with regards the outlet’s floor appearance/ 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
• Resolve or report on any anomalies to the required standards
• Keep up to date with regards food products, trends and cooking methodologies required to deliver menus
• Understand and conduct all tasks in line with Food & Beverage standard operating procedures
• Take guest orders accurately and timeously
• Place guest orders in the system
• Explain menu items
• Make recommendations with regards beverages and menu items
• Interact with kitchen staff respectfully around any special requests
• Deliver food and beverage dishes to customers and present in line with standards
• Be attentive to guest requests
• Clear tables after guests have completed their meal
• Provide billing to guests (where relevant)
• Conduct cash-ups at the end of service (where relevant)
• Leverage opportunities to upsell on promotional items
• Connect with all guests by providing them with a warm welcome, greeting them with a friendly smile, acknowledging them on arrival and departure, and ensuring respect at all times
• Interact with guests and provide professional service standards and relevant solutions
• Identifies customers and understand their preferences
• Educate customers on business unit facilities, products, reward programme and current promotions
• Handle any customer complaints, requests and / or suggestions to resolution, escalating if necessary 

Core behavioural & Technical / proficiency competencies

Behavioral:

• Deep customer and market understanding
• Responsive to customer feedback
• Demonstrate end‑to‑end ownership for resolving customer problems
• Accountability
• Continuous improvement
• Transparency
• Collaborative and a team player
• Clear communicator
• Takes ownership

Technical:

• Food & Beverage Product Knowledge
• Food Service
• Operating equipment use & care
• Beverage service
• Communications skill
• Upselling skills
• Basic Computer Literacy
• Cashiering Services

Job Requirements

Qualifications

• Grade 12 preferred (with relevant experience)

Experience

• 2 years previous experience as a waiter/Barman

go to method of application »

Job Purpose

• Windmill Casino is looking for a Sous Chef to join our Food & Beverage team. The successful candidate will be responsible to manage the day-to-day delivery of the food production operation and culinary team within a specific outlet with the objectives of delivering quality culinary products, maximising revenue through controlling operational efficiencies and productivities, operating equipment and stock, in line with Company standards.

Key Performance Areas

• 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
• Keep up to date with regards food products, trends and cooking methodologies required to deliver menus
• Monitor products and pricing within the outlet
• Make recommendations of improvements to the product / menu offering 
• Compile and co-ordinate the culinary promotional calendar for the outlet
• Monitor standards in the outlet and identify any areas of concern
• 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, operating expenses (gas) and operating supplies (packaging, chemicals), 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 Sous Chef to complete the planning for the Budget and forecasts for the outlet 
• Motivate and manage Capex requirements for the outlet 
• Authorise spend in line with budget 
• Monitor food costs (purchases related to revenue)
• 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
• Produce a 10-day / 20-day and monthly food cost report
• Monitor departmental leave liability
• Check and report on all outlet staff wages / spend are in line with budget as a % of revenue; maintain productivity ratios of performance for line staff
• Procurement – All supplier prices and supplier price quotes to be reviewed and monitored on a monthly basis going forward to ensure we monitor and track price movements to minimize input cost fluctuations.
• Contribute to month-end financial commentary for the outlet
• Manage 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
• Provides resources and removes obstacles to performance 
• Recruit and resource for talent for positions within the department
• Onboarding of new staff members
• Manage 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
• Provides resources and removes obstacles to performance 
• Recruit and resource for talent for positions within the department
• Onboarding of new staff members
• Ensures that guests are treated with courtesy and respect at all times 
• Interact with guests and provide professional service standards and solutions
• Handle any escalated complaints, disputes and suggestions as required
• Engage with customers and provide a customer experience within the outlet / on the floor that will support brand loyalty ensuring SI as the brand of choice 
• Be present on the floor during service / promotions or functions
• Conduct staff training on product knowledge / promotions (including promotion information, functions, facilities, etc)
• Provide post-mortem feedback with regards promotions to ensure these are always relevant and effective
• Shift handover ensures that staff have sufficient insights and information with regards VIP customers visiting the property

Job 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

Core behavioural & Technical / proficiency competencies

Behavioural:

• 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

Technical:

• Food Costing
• Culinary Product Knowledge
• Kitchen Operational Management
• Labour legislation
• Environmental and sustainability standards
• Proficient Computer skills
• Coaching
• Menu engineering
• Cooking methodology

go to method of application »

Job Description

• 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
• Support and assist team of chefs in the section with troubleshooting and to provide professional standards and solutions
• Supervise health, safety, hygiene and environmental elements in the outlets
• Conduct stock control procedures and report on variances
• Identify coaching needs and facilitate on-the-job training as required
• 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. 
• Supervise staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures 
• 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
• Onboarding of new staff members
• Safe use and storage of operating equipment, operating expenses (gas, 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)
• 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 
• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints
• Monitor standards and staff at the buffet: guest interaction on the floor to ensures all guests are treated with courtesy and respect at all times
• 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
• Prepare food items for the guest and present in line with standards

Job Requirements

Education

• Grade 12 / Matric 
• 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 

Skills and Knowledge

Core behavioural & Technical / proficiency competencies

Behavioural:

• Deep customer and market understanding
• Responsive to customer feedback
• Demonstrate end‑to‑end ownership for resolving customer problems
• Accountability
• Continuous improvement
• Transparency
• Collaborative and a team player
• Takes ownership

Technical

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

go to method of application »

Job Purpose

• Windmill Casino is looking for a Commis Chef to join our Food & Beverage team. The successful candidate will be 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

Key Performance Areas

• 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
• Arrive at work ready for service dressed in relevant PPE with culinary tools / knives Identify issues with regards own workstation 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
• 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
• 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

Job Requirements

Education

• 1-Year Culinary Certification or equivalent national qualification in culinary skills at Certificate level Membership with South African Chef’s Association

Skills and Knowledge

Behavioural:  

• Deep customer and market understanding
• Responsive to customer feedback
• Demonstrate end‑to‑end ownership for resolving customer problems
• Accountability
• Continuous improvement
• Transparency
• Collaborative and a team player
• Clear communicator
• Takes ownership

Technical:

• Culinary Product Knowledge 
• Cooking Methodology
• Legislation – food safety standards & regulations
• Environmental and sustainability standards
• Knife skills
• Waste management
• Stock control
• Basic Computer Skills

go to method of application »

Job Purpose

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

Key Performance 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
• 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
• Knowledge of standardised work routines and methods, general facts and information
• Use of simple equipment, machines and materials
• Skills acquired through on-the-job training
• Planning is generally on a short-term and within regular activity cycles. 
• Communicates, co-ordinates and interacts with others in the value chain either requesting or providing information
• Manages one's time and resources to ensure that objectives are achieved effectively and on time.
• Thinking is within detailed standard practices and supervision is available when dealing with challenges 
• Considers all the facts, options and possible outcomes prior to making decisions
• Makes a decision based on discriminating choices
• Takes ownership of special requests and requirements.
• Follows laid-down policies and procedures at all times, operating in line with rules, regulations, system parameters and internal controls.
• Provides a support service to the kitchen 
• Refers problems falling outside parameters to the team leader/manager for resolution

Job Requirements

Education                                  

• Grade 12 preferred or Grade 10 (with minimum of 2 years relevant experience as a steward)                                                                                                              

Experience                                                                                                                                                                                                                                                                              

• Exposure to kitchen environment and facilities is an advantage 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

Behavioural:  

• Deep customer and market understanding
• Responsive to customer feedback
• Demonstrate end‑to‑end ownership for resolving customer problems
• Accountability
• Continuous improvement
• Transparency
• Collaborative and a team player
• Clear communicator
• Takes ownership

Technical:

• OE usage and storage
• Cleaning Techniques
• Chemical Knowledge
• Verbal Communication skills
• Basic Computer Skills

go to method of application »

Job Purpose

• Responsible to supervise the day to day delivery of the food and beverage service and team within a specific outlet / conference centre with the objectives of maintaining standards of service; enhancing the customer experience; and controlling operating equipment and stock in line with Company standards. 

Key Performance Areas

• Put in place staff scheduling and duty allocations to ensure maximum coverage
• Handle shift briefings / handovers / shift reports
• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
• Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet
• Report and resolve any issues experienced
• Manage the control of stock and operating equipment as per SOP for the outlet
• Cash-ups at the end of the shift
• Monitor service offering / products and pricing within F&B
• Make recommendations of improvements to the product and service offering
• Co-ordinate the implementation of the food and beverage promotional calendar for outlets
• Monitor customer service standards and identify any areas of concern
• Conduct maintenance walkabouts for front of house and back of house areas
• Monitor health, safety, hygiene and environmental elements in the area
• Monitor stock control and operating equipment control processes
• Investigate variances / discrepancies and take necessary action to correct
• Provides client with relevant solutions / options for conferencing – including set-up, themes, décor, lighting, equipment, etc.
• Is present at functions to ensure execution is in line with client requirements
• Manages staff appearance and floor appearance/ functioning of equipment and systems
• Control and management of stock and operating equipment as per SOP
• Liaises with Technical to ensure maintenance schedule plan is adhered to and any issues resolved
• Provide input into the post-mortem on events and makes recommendations for improvements
• Provides ideas and solutions that are innovative and in line with industry trends
• 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
• Supervise 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
• Authorise spend in line with budget
• Conduct accurate 10, 20-day stock takes for the outlet in line with Company process
• Report on any variances for the outlet
• Monitor service standards and staff: guest interaction on the floor to ensures all guests are treated with courtesy and respect at all times
• Handle and resolve any guest special requests, queries or complaints
• Shift hand over ensures that staff can provide customers with relevant service

Job Requirements

Education

• 3-Year Hotel School Diploma or equivalent national qualification in hospitality at Diploma level.

Experience                                                                                                                                                                                                                                                                              

• 3-4 years in the food and beverage industry including experience in banqueting, in-room dining; and / or restaurant operations. **

Skills and Knowledge

Behavioural: 

• Collecting Information
• Team Co-operation
• Verbally Informing
• Supervising
• Dealing with Customers
• Appraising & developing
• Problem-Solving

Technical:

• Food & Beverage Costing
• Food & Beverage Product Knowledge
• Set-up requirements
• Function sheets (if relevant)
• OE use & storage
• Team Planning
• Stock control
• Proficient MS Office skills
• Micros / Opera is preferred