Overall

Promotion

Salary

Work/life balance

Culture

Leadership

Country Club Johannesburg Reviews

 

Managing change

Daily challenges abound with daily tasks always holding different challenges, Superb turnover growth in member utilized areas in the last 24 months. Successful operation of new offerings. Very low profitability as the unit is a member only facility Food cost is structured into 7 different cost centers each with its own budgeted cost varying from 30% to 65% requiring diligent controls and understanding of financial matters. Staff development and motivation is paramount to ensure quality standards are constantly improved and maintained. Food offerings are served from 5 very distinct kitchens each with its own offering ranging from light meals, breakfasts and snacks to pizza, sushi, ala carte offerings and corporate catering. Really great environment to work in but limited potential for promotion is a major drawback.

Pros: Challenging environment. managing 42 staff in 5 kitchens
Cons: Very long working hours, very limited opportunity for promotion

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My foundtion of at the CCJ

The Country Club Johannesburg was my domain of growth, working day entailed stock-taking, making sure other chefs work on a timely basis so we meet our target, I also took the liberty of setting up tables for corporate functions. The CCJ employees always made it a statement of intent to make our environment a friendly place for all, except if you met the "IRON LADY"(myself) on orientation day as a trainee chef. The role of the leader was the highlight of my career in the kitchen, I feel my colleagues and superiors would attest to this. I enjoyed my free time during lunch getting to familiarise myself with all the staff members and not just cooks.

Pros: Great place to learn if you have the mental for the culinary industry, the off days we're great as well
Cons: Working with people who aren't willing to compromise on the task at hand

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