What the job is

This is a Sous Chef position at Sun International, located in Sun City. The role involves overseeing the daily food preparation and managing the kitchen team in a specific restaurant or outlet within the resort.

What you will do

You will manage the day-to-day food production and lead the culinary team to ensure high-quality dishes are prepared consistently. You will also focus on maximizing revenue by improving kitchen efficiency and productivity. Additionally, you will control and manage kitchen equipment and stock according to company standards and NIHT requirements. Your responsibilities include making decisions, training staff, and staying updated on industry trends and NIHT Halaal standards. You will also handle food costing, menu planning, and ensuring compliance with labor laws and environmental sustainability practices.

What you need

You must have a 3-year Culinary Diploma or an equivalent National Culinary Qualification at Diploma level. You need at least 5-6 years of experience working in a hotel or restaurant kitchen, with at least 2 years as a Chef de Partie. Strong skills in decision-making, problem-solving, and numerical analysis are required. You should also have good sensory judgment for taste, color, and texture, as well as proficiency in computer skills and kitchen management. The ability to work shifts, weekends, and public holidays is essential.

What you will get

This is a permanent full-time position offering the opportunity to work in a dynamic hospitality environment. Sun International supports employment equity and encourages applications from qualified candidates.