Jobs at Sun International

Wild Coast Sun is looking for a dynamic and driven individual to join our team in the role of Executive Chef. This is an exciting opportunity to contribute to a growing and innovative environment, where your skills and ideas will be valued.

Job Description

Job purpose:

• Responsible and accountable for the effective leadership of quality and innovative culinary production, presentation and standards across the kitchen operations with the aim of maximising the revenue potential of culinary products on the complex

Job Scope & Key Responsibilities

• Lead and manage culinary strategy and execution for the complex
• Accountable for departmental budget, expense management and food cost
• Planning
• Conceptual thinking
• Decision-making
• Influencing
• Attention to detail
• Reviewing / evaluating (feasibility / compliance / alternatives/ etc.)
• Developing relationships
• Innovation & continuous Improvement
• Customer Service orientation
• Taking information through the senses
• People leadership & motivation

Core behavioural competencies: 

Job Requirements

Minimum qualification

• 3-Year Hotel School / Culinary Diploma

Minimum job-related experience

• 9-10 years in the culinary industry of which at least 5 years are at a management level

Certifications/Accreditation/Registration/Licenses 

• Registration with the SA Chefs Association

Work conditions and special requirements 

• Required to work overtime in line with operational requirements

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GrandWest Casino and Entertainment World is hiring. Join our dynamic team and help create unforgettable experiences every day. Exciting opportunities across hospitality, gaming, and entertainment await you.

Job Description

Main Purpose of the Job:

• Responsible for the timely and effective response to maintenance queries and problems through the receipt and logging of identified problems; the co-ordination and allocation of job cards to relevant maintenance managers, supervisors or maintenance team members and follow-though until resolution, in line with Company procedures.

Job Requirements

Minimum requirements (Education and Experience)

• Matric
• 1-Year Certification in maintenance; call centre environment  
• Minimum of 2 year experience in a helpdesk environment
• Experience with Microsoft Active Directory an advantage
• Experience with hospitality and gaming systems an advantage
• Able to work shifts and weekends
• May be required to work overtime in line with operational requirements

Skills and competencies

Core & personal behavioural competencies

• Problem solving
• Attention to detail
• Assessing and evaluating information
• Organising skills
• Initiative
• Decision-making skills
• Dealing with customers

Technical / proficiency competencies

• Technical acumen
• Listening skills
• Telephone skills
• Proficient in MS Office

Duties and responsibilities include:

Incident Response & Service Desk Allocations 

• Respond telephonically to user issues
• Identify user information
• Log incidents / calls
• Complete checklists
• Conduct telephonic diagnostics to facilitate prompt resolution or redirection to relevant maintenance manager
• Pick up new incidents and correctly assign to relevant maintenance areas for troubleshooting and resolution
• Monitor severity of incidents, update the system, and escalate issues where necessary in line with policy
• Complete Incident priority reports for shift handover meetings with the correct level of detail for current incidents

User Engagement

• Answer calls received by the service desk promptly and treat all clients with respect
• Analyses severity of the issue i.e. high, medium, low
• Elicit caller information for mandatory fields
• Capture information accurately and efficiently into the system
• Interacts with the client and provides service to resolve their individual queries
• Identifies and resolves potential service issues first time round
• Complaints, disputes and suggestions are actioned / escalated as per SOP
• Service delivered as per SOP

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GrandWest Casino and Entertainment World is hiring. Join our dynamic team and help create unforgettable experiences every day. Exciting opportunities across hospitality, gaming, and entertainment await you.

Job Description

Main Purpose of the Job:

• 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, maximizing revenue through controlling operational efficiencies and productivities, operating equipment and stock, in line with Company standards.

Job Requirements

Education, experience and competencies required:

• 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 (Advantageous)
• 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

Work conditions and special requirements:

• Ability to work shifts that meet operational requirements
• Mobility and ability to move around as per job requirements (including with the use of aids)
• Physically able to move operating equipment
• Have an open attitude perform similar functions to those contained in this document, in alternative outlets due to operational requirements

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
• Provides resources and removes 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

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
• Analysing and diagnosing – numerical information;
• Demonstrated ability to make use of intermediate computer skills trends in data
• Problem-solving
• Making fine judgements through the senses: colour, taste, texture