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

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