Sous Chef
Sun International – Worcester, Massachusetts
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
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
Equity
** Preference will be given to employees from the designated groups in line with the provisions of the Employmen ** t ** Equity ** Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans. **