Sous Chef - SCH
Sun International · North West
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- Manages the 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.
Core behavioural competencies
- Decision-making – use of initiative
- Learning – training; coaching; staying abreast of
- industry developments
- Implementing and co-ordinating – organising
- people; non-people resources
- Numeracy and calculation skills
- Analysing and diagnosing – numerical information;
- trends in data
- Problem-solving
- Making fine judgements through the senses viz
- colour, taste, texture
Technical / Proficiency competencies
- Food Costing
- Culinary Product Knowledge
- Kitchen Operational Management
- Labour legislation
- Environmental and sustainability standards
- Proficient Computer skills
- Coaching
- Menu engineering
- Cooking methodology
Job Requirements
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