Sous Chef at Sun International

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.

Education

• 3 -Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level
• Membership with South African Chefs Association and other relevant culinary accreditation
• Demonstrated ability to make use of intermediate computer skills

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 Skills and Knowledge
• Demonstrated ability to make use of intermediate computer skills

Work Conditions And Special Requirements

• Ability to work shifts that meet operational requirements
• Mobility and ability to move around as per job requirements (including with the use of aids)
• Physically able to move operating equipment
• Have an open attitude perform similar functions to those contained in this document , in alternative outlets due to operational requirements

Technical Competencies

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

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

Key Performance Areas

Duties and responsibilities include:

• Delivered Culinary Business plan for the outlet
• In collaboration with the Executive Sous Chef, develop outlet objectives and

Deliverables In Line With The Culinary Strategy

• Facilitate the communication and implementation of Culinary deliverables for the
• outlet
• Provide clear delegation of authority and accountability for deliverables
• Manage and allocate people and operational resources
• Communicate plans relative to promotions and strategies to relevant staff and
• stakeholders within the unit
• Align plans with EE, SD and procurement transformation strategies which contribute
• towards BBBEE targets being achieved for the property