Sous Chef- Worcester

In brief

**Overview** Sun International is seeking a Sous Chef to join their Food & Beverage team in Worcester. This role is responsible for the daily management of the food production operation and culinary team within a specific outlet. The primary objectives are to deliver quality culinary products, maximize revenue through efficient operations and productivity, and manage equipment and stock according to company standards. **What you will do** * Collaborate with the Executive Sous Chef to 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 related to promotions and strategies to relevant staff and stakeholders within the unit. * Align plans with EE, SD, and procurement transformation strategies to contribute towards BBBEE targets for the property. * Implement staff scheduling and duty allocations to ensure coverage. * Handle shift briefings, handovers, and 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 meet standards. * Address any special requests, special requirements, recommendations, concerns, and resolve complaints or issues experienced during service. * Manage staff appearance and the appearance/functioning of kitchen 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. * Stay updated with food products, trends, and cooking methodologies required to deliver menus. **Requirements (from the original advert)** * **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. * 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. **Who should apply** An experienced and qualified culinary professional with a strong background in hotel or restaurant kitchens. The ideal candidate will be responsible for leading a culinary team, ensuring high-quality food production, and managing kitchen operations efficiently. They should possess a deep understanding of customer needs, be proactive in problem-solving, accountable, collaborative, and committed to continuous improvement and adherence to company and industry standards. **Deadline** Not specified **Reference** Original posting: https://www.myjobmag.co.za/job/sous-chef-worcester-sun-international Source: myjobmag

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At a glance

• At least 2 years of experience.

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