Sous Chef

Sun International; South Africa; On-site; ZAR 350,000 - 600,000; Full time

Job summary

Sun International is seeking a Food Production Manager to oversee day-to-day kitchen operations and lead the culinary team, ensuring consistent, high-quality products.

The role focuses on maximizing revenue through operational efficiency, controlling equipment and stock, and adhering to NIHT requirements.

Strong numeracy, costing, and problem-solving skills are essential to drive costs down while maintaining quality and safety.

Qualifications

• Experience in food production management and leadership within a kitchen environment.
• Knowledge of NIHT Halaal requirements.
• Strong numerical skills for cost control and data analysis.
• Ability to maintain high-quality culinary standards.
• Ability to manage and control equipment and stock.

Responsibilities

• Oversee day-to-day food production activities and lead the culinary team.
• Ensure consistent delivery of high-quality culinary products.
• Maximise revenue through operational efficiency and productivity.
• Maintain control of equipment and stock in line with NIHT and company standards.

Skills

Decision-making

Training

Coordinating

Numeracy

Data analysis

Problem-solving

Sensory judgment

Food costing

Culinary knowledge

NIHT rules

Sustainability standards

Job description

The role is responsible for managing the day-to-day food production activities and culinary team within a designated outlet, ensuring the consistent delivery of high-quality culinary products. The position is also accountable for maximising revenue through effective operational efficiency and productivity, while ensuring the proper management and control of equipment and stock in accordance with Company standards and NIHT requirements.

Core behavioral & Technical / Proficiency Competencies:

• Decision-making – use of initiative
• Learning – training; coaching; staying abreast of industry developments and NIHT Halaal requirements
• Implementing and coordinating – organizing people; non-people resources
• Numeracy and calculation skills
• Analyzing and diagnosing – numerical information; trends in data
• Problem-solving
• Making fine judgements through the senses viz color, taste, texture
• Food Costing
• Culinary Product Knowledge
• Abide by the rules and regulations of NIHT
• Environmental and sustainability standards