Job Ref #: SI-1127
Industry: Hotel/Catering/Hospitality/Leisure
Job Type: Permanent
Positions Available: 1

Job Description

Job Purpose

Responsible for ensuring the kitchen areas are clean, maintained and organised at all times according to InterContinental and LBDJ operational excellence standards and procedural compliance. 

Key Performance Areas

Cleaning (F&B Areas) 

• Ensure all food and beverage equipment is clean and in good working order;
• Check all chemical levels and inventory for cleaning
• Set up stations and ensure crockery and hollowware are stored correctly
• Record any breakage.
• Complete day-end dishwasher maintenance;
• Clean all soiled equipment items;
• Dispose of all broken items in the proper area;
• Remove trash and waste;
• Clean, sanitize and close workstations.
• Understand and conduct all tasks in line with F&B standard operating procedures
• 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
• Resolve or report on any anomalies to the required standards

Customer Engagement

• Connect with all guests by providing them with a warm welcome, greeting them with a friendly smile, acknowledging them, and ensuring respect at all times
• Interact with guests and provide professional service standards and relevant solutions
• Educate customers on business unit facilities, products and current promotions
• Handle any customer complaints, requests and / or suggestions to resolution, escalating if necessary

Job Requirements

Education

• Grade 12  

Experience

• Exposure to kitchen environment and facilities is an advantage

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

• 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
• Following instructions
• Checking – availability of materials; working to specification
• Performing physical tasks – cleaning; tidying; cooking
• Handle materials, dangerous and heavy items

If you have not heard from us within 14 days, please consider your application unsuccessful

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.