Chef De Partie

Job Purpose

Responsible 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

Kitchen Shift Supervision

• 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

Food Preparation

• Prepare mise-en-place, conduct checks and preparations for service in line with SOP
• Identify issues with regards own work station 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.

People Supervision

• 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
• Manage 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

Operations Control

• Safe use and storage of operating equipment, operating expenses (gas, chemicals)
• Storage and use of operating supplies (CONSUMMABLES, PACKAGING, 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)

Culinary Standards Supervision

• 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
• Use, store and clean operating equipment in line with specifications and safety regulations
• Participate in stock takes
• Conduct daily stock counts of bar smalls
• Resolve or report on any anomalies to the required standards
• Report on any breakages at the end of the shift

Delivered Customer Experience

• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
• 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
• Take guest orders accurately at the buffet
• Prepare food items for the guest and present in line with standards

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

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

• OE usage and storage
• Culinary Product Knowledge
• Cooking Methodology
• Legislation – food safety standards & regulations
• Environmental and sustainability standards
• Knife skills
• Waste management
• Stock control
• Proficient Computer Skills
• Micros / Opera is preferred
• Handle materials, dangerous and heavy items
• Team Co-operation
• Dealing with customers - coping with rudeness, preparation of food
• Judgement through the senses viz aroma, taste, colour, texture
• Using culinary and kitchen equipment
• Problem solving
• Supervising – people at work; maintaining a presence, ensuring compliance with regulations; providing instructions
• Numeracy and calculations

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.