Job Purpose
Manages the day to day delivery of the food productionoperation and culinary team within a specific outlet with the objectives ofdelivering quality culinary products, maximizing revenue through controllingoperational efficiencies and productivities, operating equipment and stock, inline with Company standards.
Education
3 -Year Culinary Diploma or equivalent National CulinaryQualification at a Diploma level
Membership with South African Chef??s Association and otherrelevant culinary accreditation
Experience:
5-6 years?? experience and track record in a similarly gradedhotel / restaurant kitchen environment of which at least 2 years?? experiencemust have been as a chef de partie
Skills and Knowledge
Demonstrated ability to make use of intermediate computerskills
Mobility and ability to move around as per job requirements(including with the use of aids)
Physically able to move operating equipment
Coaching
Menu engineering
Food Costing
Culinary Product Knowledge
Key Performance Areas:
Delivered CulinaryBusiness plan for the outlet
In collaboration with the Executive Sous Chef, developoutlet objectives and deliverables in line with the Culinary strategy:
Facilitate the communication and implementation of Culinarydeliverables for the outlet
Provide clear delegation of authority and accountability fordeliverables
Manage and allocate people and operational resources
Communicate plans relative to promotions and strategies torelevant staff and stakeholders within the unit
Shift Management
Put in place staff scheduling and duty allocations to ensurecoverage
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 toensure food quality and presentation in line with standards
Handle any special requests, special requirements,recommendations, concerns, resolution of complaints, issues experienced duringservice etc.
Manage staff appearance and kitchen appearance/ functioningof 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 ProductEnhancement
Keep up to date with regards food products, trends andcooking methodologies required to deliver menus
Monitor products and pricing within the outlet
Make recommendations of improvements to the product / menuoffering
Compile and co-ordinate the culinary promotional calendarfor the outlet
Monitor standards in the outlet and identify any areas ofconcern
Culinary Standards& Governance
Conduct maintenance and hygiene inspections in all areas ofthe kitchen
Monitor health, safety, hygiene and environmental elementsin the outlet
Manage the control and storage of stock, operating expenses(gas) and operating supplies (packaging, chemicals), equipment as per SOP forthe outlet
Investigate variances / discrepancies and take necessaryaction 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 BudgetManagement
Collaborate with the Executive Sous Chef to complete theplanning 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 foodtheoretical.
Manage the conducting of accurate stock takes for the outletin line with Company process.
Report on any variances for the outlet
Produce a 10-day / 20-day and monthly food cost report
Monitor departmentalleave liability
Check and report on all outlet staff wages / spend are inline with budget as a % of revenue; maintain productivity ratios of performancefor line staff
Procurement ?? All supplier prices and supplier price quotesto be reviewed and monitored on a monthly basis going forward to ensure wemonitor 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 closedevelopmental 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 thedepartment
Onboarding of new staff members
Customer RelationshipManagement
Ensures that guests are treated with courtesy and respect atall times
Interact with guests and provide professional servicestandards and solutions
Handle any escalated complaints, disputes and suggestions asrequired
Engage with customers and provide a customer experiencewithin the outlet / on the floor that will support brand loyalty ensuring SI asthe brand of choice
Be present on the floor during service / promotions orfunctions
Conduct staff training on product knowledge / promotions(including promotion, information, functions, facilities, etc)
Provide post-mortem feedback with regards promotions toensure these are always relevant and effective
Shift handover ensures that staff have sufficient insightsand information with regards
VIP customers visiting the property
Problem- Solving
Apply business acumen and sound common sense to the overallsupervision and control of the outlet??s operation and team within definedstandards
Monitor changes in the outlet and is quick to act uponpotential opportunities, risks and challenges;
Consider all the facts, options and possible outcomes priorto making decisions;
Analyse and diagnose product performance issues in order tomaximise or leverage the strengths of the team in a competitive environment;
Deal with diverse problems in own area, using judgment anddiscretion to resolve them;
Accountability
Provide information and make recommendations regardingproducts and services that will meet customer needs;
Suggest initiatives to increase customer satisfaction
Solve a wide range of queries related to customer service,dealing with these sensitively and within operational/procedural limitations;
Solutions should be profitable and ensure the correctcustomer behaviour and spend;
Optimise and streamline existing systems and processes tosupport the business strategy in terms of cost efficiency, managing risks and improvingthe service offering;
There are guidelines/ policies and procedures in place to befollowed, but the incumbent needs constantly consider ways of improving productivityand profitability.
Equity:
Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.
