Sherwin Govender

With 12 years of related work experience is where I have developed my advanced cooking, dish preparation and presentation skills, I believe I can lead a team of kitchen staff in additional to offering world class cuisine with variety of flavours, along with practicing strict hygiene control. I believe my area of expertise aligns well with the qualifications that you are looking for. 

Job title: Executive Sous Chef Sherwin Govender

Unit:       Suncoast Casino

PERFORMANCE OBJECTIVES (KEY FOCUS AREAS) FOR 2023/2024

Below is currently what I have achieved and still achieving.

To lead the Kitchen brigade in the provision of high quality Food Products and Services for Casino and Restaurant customers.

Financial

Revenue generation;

Monthly revenue budgets to be achieved and/or exceeded

We have achieved and exceeded our monthly budgets on the last financial year end, we have introduced and tried many new food items on the Casino floor of the delis like Burgers, cake section. We have increase speed of service by setting up a kitchen at the back of house rose bar to increase speed of food service, which will increase speed of service and generate more revenue.

Billy G Food we relooked at Billy G menu and change the protein to give better offering.

External cash sales

We have introduced and tried many new food items on the Casino floor of the delis like Burgers, cake section. We have increase speed of service by setting up a kitchen at the back of house rose bar to increase speed of food service, which will increase speed of service and generate more revenue. We have introduced and tried many new food items on the Casino floor of the delis like Burgers, cake section.

Cost of sales; Achieve and / or exceed the budgeted food COS

We have achieved a Complex food cost of @ 38.01%  and Billy G @36.90 % at financial year end.  With the rising food cost meeting budgets are an ongoing struggle. We continuously look at pricing and update food costing to ensure we meet budgeted food cost of sales.

Effective use of Wanama system

We had a slow start to the use of the Wanama system, Memos and SOP have been put up and given out to to ensure this Ordering systems is been carried out.

We then did training with all CDPs and ensure they knew how orders are to be placed. We now fully use the Wanama ordering system.

Sourcing and purchasing

Sourcing of the best quality and pricing food items are done daily this, this is something that we do on going, and any tried to get the best at the lower pricing. We have had a big problem with our meat supplier over the last months which was causing many problems and complaints. We so we have looked at and sourced a new Meat supplier which has been good in terms of Pricing but more importantly quality. Which as stop our complains. Also this help us get better pricing on many other products for other of our outlets

Labour;  

Control labour costs through proper rostering of staff to meet business requirements

We Control and promote to get staff leave balances to be under 10 days, leave balances have dropped and more need to go on leave.

When rostering we roster according to busy business leaves, Cash and Car draw dates, to ensure we not over rostered on under rostered resulting a more productive when needed. We have also relooked at all shifts and made change to ensure more coverage on the busy times.

Effective use of PRP

My team and I have taken on this task and this is been managed correctly with very few errors which are corrected. We have sent out Memos and SOP for staff sign to ensure PRP is happening. Staff have ben discipline on this as well. For not following the roster and on PRP (clocking in)

Expenses;  

ensure that all other expenses are contained as best as possible to achieve profitability

We only order what’s needed. We tried to use what we have and only Order OE if needed. We tried to work closely with maintenance to ensure we fixed our equipment or replace to see which the cheaper way forward is. Breakages must be monitored. OE stocktakes are carried out once a month to monitor levels. We also relooked at Non consumables like paper rolls and got in a cheaper product. We also will be moving over to consecrate Chemicals, which will save us money in the long run. We always compare quotes from different suppliers to maximise Profitability.

Food Delivery

Development and implementation of Food Marketing Strategy

We have tried many new items at the Casino floor and even did a weekly Prive menu.

We also tried going digital on menus for the Casino floor. Complaints are taken as constructive criticism and going forward shouldn’t happen again.

Quality Control of Food items

We always check and taste food items to ensure we have the best quality, we have change many suppliers. We have started to portion most of the food items to ensure portion control, we constantly look for better and cheaper product, also by attending food shows

Compliance – Ensure 90% is maintained for FCS audits  

we have done really well on our last three audits achieving 90% and above in all kitchens and certificates of excellence. This is because we all worked as a team to achieve these results   

Prive – Implement and track food delivery times (guest expectations / consistency with recipes and plating)

We have rostered correctly to ensure we have a CDP or Sous Chef in place to ensure guest expectations are meet, we also go over and above to ensure our customers are taken care.

We are currently re looking at the Prive Menu to ensure we have a standard with Recipes.

Billy G – Ensure food delivery is consistent (guest expectations / food is ready on time / chefs are in the right places at the right time in order to provide to the guests)

We have re looked at the menu and have made some changes. To ensure were serving the correct protein and is been changed, ongoing meetings with both Sous chefs to ensure we meet customers’ expectations.

We have discussed and implement Sous chef or CDP to be present at the

Self-management and performance ownership

Training and development

We continuously train staff with on job training like.

My staff and I will be attending management skill programs to help us manage more efficiently Online FCS training, Hychem training monthly meetings with Sous chefs.

Cyber online training FCS online DVD

Succession planning and delegation 

We were having problems with PRP and rostering. So we took it on with my team of sous chef. Now we have planned and execute the Rostering and PRP without many problems. This is where we have monthly meets with Sous chefs we implement solutions assessing key roles, identifying employees with the skills and potential, and creating and implementing development plans.

Like delegating set items to selective staff cause the do really well, like FCS Audits.

Liaise with colleagues to work together and provide consistent, excellent service as a team

Woking closely with VIP services for Functions and weekend specials to ensure we exceed customers’ requests .I always work with my team physically and mentally to ensure that we provide excellent service as a team.

Follow through to ensure that quality and productivity standards of own work are consistently and accurately maintained

I have daily meeting within the kitchen members and walk about, to find out the issues and problems. Follow up with Sous chef to ensure all issues and actioned.  I set personal goals to achieve by setting but deadlines and tasks to accomplish like (Rose bar back of house kitchen, FSC online training. Updating Prive menu and pricing. Making sure all food counts, OE count and operation run with a flow. Be fair to all staff and manage and follow all produces. 

Identifying, building and maintaining relationships with key role-players / supplier liaison / supporting marketing footfall drivers

I meet with suppliers on a daily bases to have catch ups and know what’s new at trending. Also to get better pricing and products  We just did a weekly walk about the Chris form Maintenance to see how we could fix and replace broken  and fix and maintain the prive Billy G

Intensive Culinary Program completed at Christina Martin Culinary School. 

IR training

First Aid Training 

Fire fighting training