Sous Chef at Sun International

Job Description

• The role is responsible for managing the day-to-day food production activities and culinary team within a designated outlet, ensuring the consistent delivery of high-quality culinary products.
• The position is also accountable for maximising revenue through effective operational efficiency and productivity, while ensuring the proper management and control of equipment and stock in accordance with Company standards and NIHT requirements.

Core behavioral & Technical / Proficiency Competencies:

• Decision-making – use of initiative
• Learning – training; coaching; staying abreast of industry developments and NIHT Halaal requirements
• Implementing and coordinating – organizing people; non-people resources
• Numeracy and calculation skills
• Analyzing and diagnosing – numerical information; trends in data
• Problem-solving
• Making fine judgements through the senses viz color, taste, texture
• Food Costing
• Culinary Product Knowledge
• Kitchen Operational Management
• Labor legislation
• Abide by the rules and regulations of NIHT
• Environmental and sustainability standards
• Proficient Computer skills
• Coaching
• Menu engineering
• Cooking methodology

Job Requirements

Qualifications

• 3-Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level

Experience

• 5-6 years’ experience in a hotel / restaurant kitchen environment, of which at least 2 years’ experience must have been as a Chef de Partie.

Additional Requirements

• Ability to work shifts and weekend/public holidays