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Executive Sous Chef
Job Reference Number: SI-27
Department: F&B : Banqueting, ENT
Business Unit:
Industry: Hotel/Catering/Hospitality/Leisure
Job Type: Permanent
Positions Available: 1
Salary: Market Related
(RE-ADVERTISED) An opportunity for an Executive Sous Chef has become available in the world class five-star convention and conferencing centre in Sun City Resort.
Job Description
Job Purpose
Responsible for the management of the kitchen operations and team within an area of the business unit with specific regard to:
maximising revenue potential in specific outlets
improving of standards of operation (including health, hygiene, safety and environmental standards)
provide recommendations for innovative culinary products, enhancements and production
control of kitchen operating equipment and stock
control of kitchen spend and wastage
team management
implementation of culinary operational efforts to achieve the unit’s strategies and objectives
Key Performance Areas
In collaboration with the Executive 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
Completes shift reports
Produce a 10-day / 20-day and monthly food cost report
Contributes to month-end financial reports for the outlet (Budget vs revenue, food cost, etc)
Audit food safety standards to ensure outlet compliance with relevant legislation regulations
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 and operating 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 Chef to complete the planning for the Budget and forecasts for the outlet
Motivate and manage Capex requirements for the outlet
Authorize spend in line with budget
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
Report on staffing and productivities
Monitor departmental leave liability
Check all outlet staff wages / spend are in line with budget as a % of revenue; maintain productivity ratios of performance for line staff
Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
Manage productivities and payroll costs for the outlet
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
Liaise with F&B on food and beverage offering, menus and services in the various outlets
Inform and update staff on objectives, shift information, VIP information, changes in regulations and the business requirements
Communicates department’s objectives, standards and operating procedures to internal and external service providers as per SLA
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 3 years’ experience must have been as a Sous Chef.
Demonstrated ability to make use of intermediate computer skills
Skills and Knowledge
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/proficiency competencies
Knowledge
Food Costing
Culinary Product Knowledge
Kitchen Operational Management
Labour legislation
Environmental and sustainability standards
Skills
PC skills
Coaching
Cooking methodologies
Sous Chef
Job Reference Number: SI-121Sous
Department: F&B : Lacuna
Business Unit:
Industry: Hotel/Catering/Hospitality/Leisure
Job Type: Permanent
Positions Available: 1
Salary: Market Related
The Maslow is seeking for a Sous Chef to 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.
Job Description
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 ** 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 **
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
** Technical Competencies: ** Food Costing ** Culinary Product Knowledge ** Kitchen Operational Management ** Labour legislation ** Environmental and sustainability standards ** 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 ** ** 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 – organising ** 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 ** **
Intern: N6 Electrical Engineering – T X 2
Job Reference Number: SI-68
Department: A&G – HR : BBBEE Non-EE Dev
Business Unit:
Industry: Engineering
Job Type: Contract
Positions Available: 1
Salary: Market Related
We’re looking for a dynamic and driven individual to join our team in this Internship role. This is an exciting opportunity to contribute to a growing and innovative environment, where your skills and ideas will be valued.
Job Description
Wild Coast Sun Casino is offering a training opportunity to vibrant candidates with strong interpersonal skills, ethics and drive.
Job Requirements
Grade 12
Studying towards a qualification in Electrical Engineering.
In-service letter from the training institution
Ability to communicate in written and spoken English
Valid South African ID
Must be willing to work shifts, Weekends and Public Holidays
Able to stand for long hours
You will be expected to work in a smoking environment
Learner: NC Gaming Operations (Dlr) – T
Job Reference Number: SI-70
Department: A&G – HR : BBBEE Non-EE Dev
Business Unit:
Industry: Academic
Job Type: Contract
Positions Available: 1
Salary: Market Related
We’re looking for dynamic and driven individuals to join our team in this learnership. This is an exciting opportunity to contribute to a growing and innovative environment, where your skills and ideas will be valued.
Job Description
Wild Coast Sun Casino is offering a training opportunity to vibrant candidates with strong interpersonal skills, ethics and drive. The successful candidates will be considered for the following Traineeship:
Job Requirements
Grade 12 Certificate with Maths / Maths Literacy
Ability to communicate in written and spoken English
Valid South African ID
Must be willing to work shifts, Weekends and Public Holidays
Able to stand for long hours
You will be expected to work in a smoking environment
Learner: NC Professional Cookery – T
Job Reference Number: SI-71
Department: A&G – HR : BBBEE Non-EE Dev
Business Unit:
Industry: Academic
Job Type: Contract
Positions Available: 10
Salary: Market Related
The Wild Coast Sun is looking for dynamic and driven individuals to join our team for this learnership. This is an exciting opportunity to contribute to a growing and innovative environment, where your skills and ideas will be valued.
Job Description
Wild Coast Sun Casino is offering a training opportunity to vibrant candidates with strong interpersonal skills, ethics and drive.
Job Requirements
Grade 12 Certificate with Maths / Maths Literacy
Ability to communicate in written and spoken English
Valid South African ID
Must be willing to work shifts, Weekends and Public Holidays
Able to stand for long hours
You will be expected to work in a smoking environment
Gaming Operations Learnership
Job Reference Number: SI-144
Department: A&G – HR : BBBEE Non-EE Dev
Business Unit:
Industry: Gaming
Job Type: Temp
Positions Available: 10
Salary: Market Related
Windmill Casino and Entertainment Centre would like to invite Unemployed (external) candidates from designated groups to participate in learnerships that exist in the Gaming Department of our Business.
Job Description
Windmill Casino and Entertainment Centre would like to invite Unemployed (external) candidates from designated groups to participate in learnerships that exist in the Gaming Department of our Business.
Passed Matric with Maths and or Accounting
Good numerical skills
Good communication skills, verbal and written
Confidence and ability to work under pressure
Computer literate
Job Requirements
The Learnership offers:
A 12- month employment contract
The Learnership will result in a National Certificate in Gaming Level 3
Continuous coaching, mentoring, on the job training and assessment
Work exposure in a gaming environment.
Learner: FETC Bus Admin – T
Job Reference Number: SI-100
Department: A&G – HR : BBBEE Non-EE Dev
Business Unit:
Industry: Admin/Office Support
Job Type: Contract
Positions Available: 10
Salary: Market Related
We’re looking for dynamic and driven individuals to join this learnership. This is an exciting opportunity to contribute to a growing and innovative environment, where your skills and ideas will be valued.
Job Description
Wild Coast Sun Casino is offering a training opportunity to vibrant candidates with strong interpersonal skills, ethics and drive. The successful candidates will be considered for the following Learnership:
National Certificate in Business Administration Management – NQF Level 4 x10
The candidates will be expected to work in the different Departments, in accordance with specified procedures whilst creating an environment which will enhance excellent guest service.
Job Requirements
Applicants should meet the following minimum requirements:
Grade 12 Certificate with Maths / Maths Literacy
Ability to communicate in written and spoken English
Valid South African ID
Must be willing to work shifts, Weekends and Public Holidays
Able to stand for long hours
You will be expected to work in a smoking environment
MVG Host / Hostess
Job Reference Number: SI-127
Department: Mrk – Oth : Marketing
Business Unit:
Industry: Gaming
Job Type: Permanent
Positions Available: 2
Salary: Market Related
Are you ready to take the next step in your career? The Wild Coast Sun is looking for a dynamic and driven individual to join our team in the role of MVG Host / Hostess. This is an exciting opportunity to contribute to a growing and innovative environment, where your skills and ideas will be valued.
Job Description
Main Purpose of the Job
Responsible to be the frontline customer service point for the Sun MVG Loyalty Programme, providing exceptional service to Sun MVG members and all guests in accordance with company standards and gaming regulations.
Work Condition & Special Requirements
Ability to work shifts that meet operational requirements.
Work in a smoking environment
Physical mobility to move around as per job requirements (including with the use of aids)
Key Performance Areas
Customer Service Preparation
Checks operating equipment prior to start of shift to ensure all is functioning and ready for service.
Check cleanliness of own section or station.
Restock marketing collateral, brochures, and cards at the MVG desk.
Communicate and follow-up on the correction of any equipment faults or defects.
Conduct handovers with shifts (prior to and following shift).
Loyalty Programme Administration
Promotes Loyalty Programme and explains benefits.
Clear understanding of the programme operations (Terms and conditions, programme mechanics)
Captures sign up data and issues cards.
Validate customer data and contact permissions at all customer interactions.
Captures all other Guest Related Data ie VOG, CMP etc.
Conduct collateral and stock audits.
Redeems points for guests and issues reward vouchers.
Process and handle Guest points disputes, balances, and redemptions.
Assists in selling of non-MVG player cards.
Creating Customer Experiences
Connect with all guests by providing them with a warm welcome, greeting them with a friendly smile, acknowledging them on arrival and departure, and always ensuring respect.
Interact with guests and provide professional service standards and relevant solutions.
Identifies customers and understand their preferences.
Educate customers on business unit facilities, products and current promotions and leverage opportunities to upsell facilities.
Handle any customer complaints, requests and / or suggestions to resolution, escalating if necessary.
Know how:
Knowledge required involves the practical application of work procedures and processes.
Planning is generally on a short-term daily / weekly basis and within regular activity cycles.
Communicates, co-ordinates and interacts with others in the value chain to ensure customers receive exceptional experiences.
Manages one’s time and resources to ensure that objectives are achieved effectively and on time.Problem Solving
Interprets customer requirements in terms of services available and the applicable constraints.
Takes initiative in making decisions which are made within well-defined, somewhat diversified procedures and limits of authority.
Considers all the facts, options, and possible outcomes prior to making decisions.
Works independently and is orientated towards solving customer queries.Accountability
Takes ownership of customer requests and requirements.
Always follows laid-down policies and procedures, operating in line with rules, regulations, system parameters and internal controls.
Interprets customer requirements in terms of services available and facilitates operational processes.
Refers problems falling outside parameters to the team leader/manager for resolution.
Waitron
Job Reference Number: SI-130
Department: F&B : Chico’s
Business Unit:
Industry: Hotel/Catering/Hospitality/Leisure
Job Type: Permanent
Positions Available: 7
Salary: Market Related
Are you ready to take the next step in your career? The Wild Coast Sun is looking for a dynamic and driven individual to join our team in the role of F&B Waitron. This is an exciting opportunity to contribute to a growing and innovative environment, where your skills and ideas will be valued.
Job Description
Main Purpose of the Job
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
Work Condition & 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
Certifications/Accreditation/Registration/Licenses
None Behavioural Competencies
Problem Solving
Collecting Information (listening; asking questions)
Dealing with Customers
Checking
Following Instructions
Team co-operation
Technical Competencies
Food & Beverage Product Knowledge
Food Service
Operating equipment use & care
Beverage service
Communications skill
Upselling skills
Basic Computer Literacy
Cashiering Services
Key Performance Areas
Prepared Work Area
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
Service Execution
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
Customer Engagement
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 and current promotions
Handle any customer complaints, requests and / or suggestions to resolution, escalating if necessary
Receptionist
Job Reference Number: SI-131
Department: Rooms : Front Office
Business Unit:
Industry: Hotel/Catering/Hospitality/Leisure
Job Type: Permanent
Positions Available: 3
Salary: Market Related
Are you ready to take the next step in your career? The Wild Coast Sun is looking for a dynamic and driven individual to join our team in the role of Receptionist. This is an exciting opportunity to contribute to a growing and innovative environment, where your skills and ideas will be valued.
Job Description
Main Purpose of the Job
The receptionist is responsible for being the point of contact for guests, facilitating the check-in and check-out processes of the hotel, upselling of rooms and providing exceptional, personalised customer service to guests throughout their stay in the hotel to ensure that their stay is worth remembering.
Work Condition & Special Requirements
Ability to work shifts that meet operational requirements.
Physically able to move around, and stand for extended periods of time
Have an open attitude perform similar functions to those contained in this document, in alternative outlets due to operational requirements.
Knowledge of an additional language (relevant to market) is an advantage.
Key Performance Areas
Prepared Workstation
Identify issues with regards the floor appearance/ functioning of equipment and systems
Check overall cleanliness of the front of house areas
Check and restock information brochures
Review the arrival and VIP lists daily and understands special requirements
Assist in preparing and distributing welcome / VIP amenities.
Be familiar with the hotel and resort facilities, promotions and activities
Delivered Reception Services
Acknowledge and greet all guests with a friendly smile and treat guests with respect at all times
Interact with guests and complete procedures on guest’s check-in and check-out of the hotel; including cutting of keys; preparing bills and taking payments, etc.
Take and pass on messages to guests
Deal with special requests from guests (like booking theatre tickets or storing valuable items)
Inform guests of the services and accommodation rates in the hotel
Build good relationship and rapport with guests to make them feel comfortable and address any complaints they might have in a very courteous manner to protect the image of the hotel.
Keep clear and comprehensive records of guest room bookings and all billings for accountability and future reference.
Attend to all routes of room bookings, such as online, phone, and in person, to ensure that reservations are not left hanging but attended to promptly to keep the hotel business running
Report issues of housekeeping, maintenance, and malfunctioning appliances to the relevant department for quick repair in order to ensure guests comfort and satisfaction.
Administer own float and conduct cash-ups at the end of the shift.
Be present at the reception desk and maintain proper decorum at all times.
Promotes and upsells the facilities of the hotel and knows the surrounding areas when asked for directions.
Customer Engagement
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 and current promotions
Handle any customer complaints, requests and / or suggestions to resolution,
escalating if necessaryif necessary.
Planning
Planning is generally on a daily to weekly basis within regular activity cycles.
Work within set policy, procedures, system parameters and internal controls
Manages one’s time and resources to ensure that objectives are achieved effectively and on time.
Decision Making
Interprets customer requirements in terms of services available and the applicable constraints
Takes initiative in making decisions which are made within limits of authority;
Considers all the facts, options and possible outcomes prior to making decisions;
Works independently, and is orientated towards solving customer queries.
Problem Solving
Interprets customer requirements in terms of services available and the applicable constraints.
Takes initiative in making decisions which are made within well-defined, somewhat diversified procedures and limits of authority.
Considers all the facts, options, and possible outcomes prior to making decisions.
Works independently and is orientated towards solving customer queries.
Click here to apply
We wish you all the best with your applications
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