Sous Chef

Job Purpose Sun International is looking for a Sous Chef to join our Food & Beverage team. The successful candidate will be responsible for 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 Key Performance Areas 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 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 Keep up to date with regards food products, trends and cooking methodologies required to deliver menus 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 Skills and Knowledge Behavioural: Deep customer and market understanding Responsive to customer feedback Demonstrate end‑to‑end ownership for resolving customer problems Accountability Continuous improvement Transparency Collaborative and a team player Clear communicator Takes ownership Technical: Food Costing Culinary Product Knowledge Kitchen Operational Management Labour legislation Environmental and sustainability standards Proficient Computer skills Coaching Menu engineering Cooking methodology