Page 9 - Fourways Gardens August 2021
P. 9
Estate News
staFF
Promotions Noxie
at the CluB
ince we reopened last year, we have made Dideka, who similarly started as a sculler, and
it a priority and policy to promote from has previous salad experience, has made light
within. This means that when vacancies in work of training in our cold kitchen.
Sthe kitchen or other parts of the business
arise, we actively identify the best performing Malcolm, a sculler who started just six weeks
internal candidates, whether they be a sculler, or ago, is now part of the pizza team and continues
a junior in another department, and train them to amaze us all.
up, with a focus on setting them up for success. Bongani
As with the entire hospitality and restaurant
As you can imagine, this makes The Club a sector, the team went through a tough time
dynamic environment where our team is during the Level 4 restrictions due to the
increasingly cross-skilled, and the anchors of our reduced shifts, but with the current move to
team – our senior team members – are mentors Level 3, we are almost back to normal trading,
to the up-and-coming culinary artists among with just slightly reduced operating hours.
us! As a benefit, the team has a positive family
atmosphere, and this naturally results in better To keep up staff morale, I do communicate with
quality of service and food. This cross-skilled the team weekly in a communique so that they
approach has also meant that we have been remain abreast of any developments and they
relatively agile in restructuring our team to meet can reach out to me at any time.
the demands of various levels of Lockdown.
Lunga Naturally, their health and well-being are of
Our daily meetings also create a great platform paramount importance, and we continue to
for communication between the team and the issue masks on a daily basis, and vitamins,
leadership, with everyone encouraged to speak sanitisers and home fogging sprays to the
freely. In these meetings, many suggestions team monthly. At each team meeting, Covid
and ideas are proposed, some of which had not prevention and identification of symptoms are
previously been thought of, and this confirms discussed as part of an ongoing educational
my belief that catching people doing things message and we are happy to report that
right creates an infectious desire by the team continued strict adherence has meant that
to perform. the team has been healthy and we have had
far fewer (well below average) incidents of
Some of the great moves that we made suspected (or even confirmed) cases.
internally are:
I am especially excited to announce a
Dideka
Noxie was promoted from being a waitress partnership between The Club and the
to now being a fully-fledged duty manager International Hotel School (IHS), whereby The
managing shifts, and is really proving her mettle. Club will serve as a training centre for culinary
art students. We expect to start with the first
Bongani, who started as a sculler, has worked in intake of students in August, when we hope
the bar and pizza section, and now co-ordinates to be back in full operation. This is a great
orders on a busy day, whilst always jumping opportunity to incubate new culinary stars and
in wherever there are pressure points – his give back to the broader hospitality community.
insistence on accuracy has really shown results.
With culinary regards,
Lunga, who started as a sculler, moved to the Marc and
cold kitchen and is now in training in the sushi
section where we are certain he will produce The Club team
amazing world-class sushi. Malcolm
Fourways Gardens • 7 • August 2021
