Jobs at Sun International

Job Purpose

• Manages 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

Duties and responsibilities include:

Delivered Culinary Business plan for the outlet

• 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

Shift management

• 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

Outlet Product Enhancement

• 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

​​​​​​​Culinary Standards & Governance

• 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

​​​​​​​Outlet Budget Management

• 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

​​​​​​​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
• Manage employee relations within the department
• Staff communication and motivation
• Performance contracting, reviews and development
• Provide resources and remove obstacles to performance
• Recruit and resource for talent for positions within the department
• Onboarding of new staff members

​​​​​​​Customer Relationship

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 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

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

Technical Competencies:

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

​​​​​​​Behavioural Competencies:

• Decision-making – use of initiative
• Learning – training; coaching; staying abreast of
• industry developments
• Implementing and co-ordinating – organizing
• people; non-people resources
• Numeracy and calculation skills
• Analyzing and diagnosing – numerical information.
• Demonstrated ability to make use of intermediate computer skills to understand trends in data
• Problem-solving
• Making fine judgements through the senses: colour, taste, texture

go to method of application »

Responsibilities

• Design and implement change management strategies that maximize employee adoption and minimize resistance across various initiatives
• Conduct change impact assessments to identify the potential effects of change on employees and organizational performance
• Work with the Head of Communication to create communication plans and tailor messaging to engage stakeholders at all levels, ensuring clarity and alignment
• Develop training materials and deliver training sessions to equip employees with the necessary skills and knowledge to adapt to changes
• Monitor and measure the effectiveness of change initiatives, utilizing feedback to refine strategies and approaches continuously
• Collaborate with HR leaders and leadership to integrate change management processes into project plans to achieve desired outcomes

Technical Skills and Relevant Technologies

• Proficient in utilizing change management tools and software to track progress and measure success
• Ability to analyse data and generate insights that inform change strategies
• Familiarity with digital collaboration tools (e.g., Microsoft Teams,) to facilitate remote communication and project management

Soft Skills and Cultural Fit

• Strong analytical and problem-solving abilities to address complex challenges
• Ability to work independently and manage multiple priorities in a fast-paced environment
• Ability to manage ambiguity and work independently without direct supervision
• Empathetic approach with a focus on building trust and rapport with employees
• Proactive attitude with a passion for fostering a culture of continuous improvement and adaptability

Requirements

• + 10years of experience in change management, organizational development, or a related field
• Proven track record of managing change initiatives in complex organisations
• Strong understanding of change management methodologies and frameworks (e.g., ADKAR, Kotter's 8-Step Process)
• Exceptional communication skills, with the ability to influence and engage stakeholders effectively
• Certification in change management (e.g., Prosci, CCMP) is a plus
• Experience with project management methodologies (e.g., Agile, Waterfall) and tools
• Familiarity with organizational psychology and behaviour change principles.