BRIEF DESCRIPTION:-
The Sous Chef role at Sun International involves overseeing daily food production and managing the culinary team to deliver high-quality products while optimizing operational efficiencies and managing inventory. Key responsibilities include developing outlet objectives, managing staff schedules, ensuring food quality, and maintaining kitchen hygiene. The ideal candidate should have a 3-year Culinary Diploma, 5-6 years of kitchen experience, and strong technical and communication skills.
Job Title: Sous Chef Company: Sun International
Job Description
Sun International invites applications for a Sous Chef to be part of our Food & Beverage team. The ideal candidate will oversee daily food production and manage the culinary team at a designated outlet. The role focuses on delivering high-quality culinary products, optimizing operational efficiencies and productivities, and managing equipment and inventory in accordance with Company standards.
Key Responsibilities
In close collaboration with the Executive Sous Chef, develop outlet objectives and deliverables aligned with the culinary strategy Ensure effective communication and execution of culinary objectives for the outlet Assign authority and accountability for deliverables clearly Allocate and manage personnel and operational resources effectively Communicate promotional and strategic plans to relevant staff and stakeholders within the unit Integrate plans with EE, SD, and procurement strategies to support BBBEE targets for the property Organize staff schedules and duty allocations to ensure adequate coverage Conduct shift briefings, handovers, and shift reports Oversee the preparation of mise-en-place Complete opening and closing checklists Monitor food quality and presentation during service to meet standards Address special requests, requirements, and resolve complaints and service-related issues Maintain staff and kitchen appearance and ensure equipment and systems function correctly Report and resolve any issues encountered Ensure kitchen cleanliness and hygiene before, during, and after service Stay informed about food products, trends, and cooking methodologies to deliver menus
Job Requirements
Education
A 3-year Culinary Diploma or an equivalent National Culinary Qualification at a Diploma level Membership with the South African Chef’s Association and other relevant culinary accreditations
Experience
5-6 years of experience in a similarly graded hotel or restaurant kitchen, with at least 2 years as a Chef de Partie
Skills and Knowledge
Behavioural
Comprehensive understanding of customers and market trends Responsive to customer feedback and dedicated to resolving issues Accountable and committed to continuous improvement Transparent and collaborative, with excellent communication skills Takes ownership of responsibilities
Technical
Proficiency in food costing Extensive culinary product knowledge Expertise in kitchen operational management Knowledge of labour legislation Awareness of environmental and sustainability standards Strong computer skills Skilled in coaching and menu engineering Proficient in various cooking methodologies
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APPLICATION INFORMATION
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Attach your Application letter, updated Curriculum Vitae (CV) and any supporting documents required.
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Send your application before the closing date.
Note: Only shortlisted candidates are contacted.
