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  • Posted: Oct 28, 2020
    Deadline: Nov 3, 2020
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    The Sun International brand has a proud legacy in the gaming, hospitality and entertainment sector. Its superior hotels and resorts portfolio makes it a recognized premium brand. The Sun International Group has a diverse portfolio of assets including world class five star hotels, modern and well located casinos, and some of the world’s premier resorts....
    Read more about this company


    Sous Chef

    Applications Accepted Until:2020-11-03

    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.


    • 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
    • Demonstrated ability to make use of intermediate computer skills


    • 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
    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

    Shift management

    • Put in place staff scheduling and duty allocations to ensure coverage
    • Handle shift briefings / handovers / shift reports
    • Manage the preparation of mise-en-place
    • Complete opening and closing checklists
    • Interact and be present on the floor during service to ensure food quality and
    • presentation in line with standards
    • Handle any special requests, special requirements, recommendations, concerns, resolution of complaints, issues experienced during service etc.
    • Manage staff appearance and kitchen appearance/ functioning of equipment and systems for the outlet
    • Report and resolve any issues experienced
    • Monitor the cleanliness and hygiene of the kitchen before, during and after service

    Outlet Product Enhancement

    • Keep up to date with regards food products, trends and cooking methodologies required to deliver menus
    • Monitor products and pricing within the outlet
    • Make recommendations of improvements to the product / menu offering
    • Compile and co-ordinate the culinary promotional calendar for the outlet
    • Monitor standards in the outlet and identify any areas of concern

    Culinary Standards & Governance

    • Conduct maintenance and hygiene inspections in all areas of the kitchen
    • Monitor health, safety, hygiene and environmental elements in the outlet
    • Manage the control and storage of stock, operating expenses (gas) and operating supplies (packaging, chemicals), equipment as per SOP for the outlet
    • Investigate variances / discrepancies and take necessary action to correct
    • Monitor Culinary standards and processes
    • Control waste for the outlet
    • Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these

    Outlet Budget Management

    • Collaborate with the Executive Sous Chef to complete the planning for the Budget and forecasts for the outlet
    • Motivate and manage Capex requirements for the outlet
    • Authorise spend in line with budget
    • Monitor food costs (purchases related to revenue)
    • Food recipe: All menu item food recipes to be documented, updated and captured into the system MC or IFS to ensure accurate food theoretical.
    • Manage the conducting of accurate stock takes for the outlet in line with Company process. Report on any variances for the outlet
    • Produce a 10-day / 20-day and monthly food cost report
    • Monitor departmental leave liability
    • Check and report on all outlet staff wages / spend are in line with budget as a % of revenue; maintain productivity ratios of performance for line staff
    • Procurement: All supplier prices and supplier price quotes to be reviewed and monitored on a monthly basis going forward to ensure we monitor and track price movements to minimize input cost fluctuations.
    • Contribute to month-end financial commentary for the outlet

    People Management

    • Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
    • Identification of employee training needs
    • Perform on the job training and coaching to close developmental gaps and build
    • succession for a talent pipeline within the outlet
    • Manage employee relations within the department
    • Staff communication and motivation
    • Performance contracting, reviews and development
    • Provides resources and removes obstacles to performance
    • Recruit and resource for talent for positions within the department
    • Onboarding of new staff members

    Customer Relationship

    • Ensures that guests are treated with courtesy and respect at all times Interact with guests and provide professional service standards and solutions
    • Handle any escalated complaints, disputes and suggestions as required
    • Engage with customers and provide a customer experience within the outlet / on the floor that will support brand loyalty ensuring SI as the brand of choice
    • Be present on the floor during service / promotions or functions
    • Conduct staff training on product knowledge / promotions (including promotion information, functions, facilities, etc)
    • Provide post-mortem feedback with regards promotions to ensure these are always relevant and effective
    • Shift handover ensures that staff have sufficient insights and information with regards
    • VIP customers visiting the property

    Know How

    • Requires specialised knowledge of techniques, equipment and processes relating to culinary practices, products and customers
    • Short term planning involves conducting the planning of activities / menus to meet and optimise new business targets and growth in customer spending by working with others in the customer value chain;
    • Organise, plan and prioritise tasks for self and team to ensure that work gets done profitably and efficiently;
    • Effective scheduling to ensure that team is adequately resourced to achieve targets/meet job requirements.
    • Interact with outlet customers and culinary team - influencing, motivating and encouraging specific behaviour

    Problem- Solving

    • Apply business acumen and sound common sense to the overall supervision and control of the outlet€™s operation and team within defined standards
    • Monitor changes in the outlet and is quick to act upon potential opportunities, risks and challenges;
    • Consider all the facts, options and possible outcomes prior to making decisions;
    • Analyse and diagnose product performance issues in order to maximise or leverage the strengths of the team in a competitive environment;
    • Deal with diverse problems in own area, using judgment and discretion to resolve them;


    • Provide information and make recommendations regarding products and services that will meet customer needs;
    • Suggest initiatives to increase customer satisfaction
    • Solve a wide range of queries related to customer service, dealing with these sensitively and within operational/procedural limitations;
    • Solutions should be profitable and ensure the correct customer behaviour and spend;
    • Optimise and streamline existing systems and processes to support the business strategy in terms of cost efficiency, managing risks and improving the service offering;
    • There are guidelines/ policies and procedures in place to be followed, but the incumbent needs constantly consider ways of improving productivity and profitability.

    Method of Application

    Interested and qualified? Go to Sun International on to apply

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