Sous Chef - SCH 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 behavioural competencies

• Decision-making – use of initiative
• Learning – training; coaching; staying abreast of
• industry developments
• Implementing and co-ordinating – organising
• people; non-people resources
• Numeracy and calculation skills
• Analysing and diagnosing – numerical information;
• trends in data
• Problem-solving
• Making fine judgements through the senses viz
• colour, taste, texture

Technical / Proficiency competencies

• Food Costing
• Culinary Product Knowledge
• Kitchen Operational Management
• Labour legislation
• Environmental and sustainability standards
• Proficient Computer skills
• Coaching
• Menu engineering
• Cooking methodology

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