Permanent Sous Chef | Sun International Vacancies
Job Description
Sun International Vacancies – Sous Chef
Location: Durban, KwaZulu-Natal
Company: Sun International
Job Type: Permanent
Job Sector: Food and Hospitality
Job Title: Sous Chef
Company: Sun International
Job Purpose
Manage the day-to-day food production and culinary team operations within a designated outlet. Ensure high-quality culinary products, maximize revenue through operational efficiency, and oversee stock and equipment while adhering to company standards.
Key Performance Areas
- Develop outlet objectives and deliverables with the Executive Sous Chef in line with culinary strategy.
- Communicate and implement culinary plans for the outlet.
- Delegate tasks with clear accountability and manage operational resources.
- Share promotional strategies and plans with staff and stakeholders.
- Organize staff schedules and duty allocations for adequate coverage.
- Oversee mise-en-place preparation and ensure kitchen readiness.
- Complete opening and closing checklists.
- Supervise service to maintain food quality, presentation, and standards.
- Address special requests, complaints, and service issues.
- Maintain staff appearance, kitchen hygiene, and equipment functionality.
- Monitor cleanliness before, during, and after service.
- Stay updated on food trends, techniques, and industry advancements.
- Track product pricing and menu performance.
- Recommend menu improvements and compile promotional calendars.
- Conduct kitchen inspections for maintenance and hygiene compliance.
- Monitor safety, health, and environmental standards.
- Manage stock control, expenses, and operating supplies per SOPs.
- Investigate variances and implement corrective actions.
- Oversee waste control and collaborate with internal teams on risk mitigation.
- Assist in budget planning and cost forecasting.
- Authorize expenditures within budgetary limits.
- Maintain accurate food recipes and costing systems.
- Supervise stock takes and report discrepancies.
- Generate 10-day, 20-day, and monthly food cost reports.
- Track departmental leave liability and staff compliance with policies.
- Identify training needs and provide coaching to develop talent.
- Manage employee relations and foster a positive workplace.
Education
- 3-Year Culinary Diploma or equivalent National Culinary Qualification.
- Membership with the South African Chef’s Association or relevant culinary accreditation.
Experience
- 5-6 years in a hotel/restaurant kitchen, including 2 years as a Chef de Partie.
Skills and Knowledge
- Flexible shift availability.
- Expertise in food costing and culinary product trends.
- Technical skills: Kitchen operations, labor laws, sustainability practices.
- Physical ability to move equipment and work in various outlets.
- Intermediate computer proficiency.
- Decision-making, coaching, and leadership abilities.
- Strong numeracy, analytical, and problem-solving skills.
- Keen sensory judgment (taste, texture, presentation).
Equity
Preference will be given to candidates from designated groups in alignment with the Employment Equity Act (No. 55 of 1998) and company policies.
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How to Apply
To apply for this position, click the “Apply Now” button or follow the specific instructions provided in the job description. Ensure that your CV and supporting documents are up to date and relevant to the position.
Please note: This job posting may be closed at any time by the employer, either due to internal recruitment policies, legal requirements, or once a suitable candidate has been found. We encourage you to apply as early as possible.
Only shortlisted candidates will be contacted.
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