Executive Sous Chef

About the role

Sun International is looking for an Executive Sous Chef to manage kitchen operations and the kitchen team within an area of its business unit, covering restaurant outlets and/or banqueting operations. The role focuses on maximising revenue, improving operational standards, recommending innovative culinary products, controlling equipment and stock, managing kitchen spend and wastage, and implementing culinary strategies.

Key responsibilities

• Set outlet objectives and deliverables in line with the Culinary strategy, allocate people and resources, and align plans with EE, SD and procurement transformation strategies
• Manage shifts: scheduling, briefings, handovers, mise-en-place, opening and closing checklists, food quality and presentation, and handling complaints
• Complete shift reports, food cost reports (10-day, 20-day, monthly) and contribute to month-end financial reports; audit food safety standards
• Inspect maintenance and hygiene, control stock and equipment per SOPs, investigate variances and control waste
• Work with the Executive Chef on budgets and forecasts, manage Capex and food spend, document recipes in MC/IFS systems and run accurate stock takes
• Manage staff conditions of employment, productivity and payroll costs, identify training needs, coach staff, handle employee relations, conduct performance reviews and recruit and onboard staff
• Liaise with F&B on menus and services, and communicate standards and SLAs to internal and external service providers

Required profile

• 3-year Culinary Diploma or equivalent national qualification at diploma level
• Membership of the South African Chef's Association and other relevant culinary accreditations
• 5-6 years of experience in a hotel or restaurant kitchen, including at least 2 years as Chef de Partie
• Intermediate computer skills
• Preference given to candidates from designated groups under the Employment Equity Act

Required skills

• Food costing and culinary product knowledge
• Kitchen operational management and labour legislation
• Environmental and sustainability standards
• PC skills, coaching and cooking methodologies
• Numeracy, data analysis, problem solving and sensory judgement