Sous Chef - Halaal at Sun International

Job Purpose

• Manages the day-to-day delivery of the food production operation and culinary team within a specific outlet with the objectives of delivering quality culinary products, maximising revenue through controlling operational efficiencies and productivities, operating equipment and stock, in line with Company standards.

Core & Personal behavioural competencies

• Decision-making – use of initiative
• Learning – training; coaching; staying abreast of industry developments
• Numeracy and calculation skills
• Demonstrated ability to make use of intermediate computer skills trends in data
• Making fine judgements through the senses: colour, taste, texture 

Skills and Knowledge

• Food Costing
• Culinary Product Knowledge
• Kitchen Operational Management
• Labour legislation
• Ability to work shifts that meet operational requirements
• Have an open attitude perform similar functions to those contained in this document, in alternative outlets due to operational requirements 

Job Requirements

Education

• 3 -Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level
• Membership with South African Chef’s Association and other relevant culinary accreditation 

Experience

• 5-6 years’ experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 2 years’ experience must have been as a chef de partie