Sous Chef

The Sun International brand has a proud legacy in the gaming, hospitality and entertainment sector. Its superior hotels and resorts portfolio makes it a recognized premium brand. The Sun International Group has a diverse portfolio of assets including world class five star hotels, modern and well located casinos, and some of the world’s premier resorts. Our destinations offer experiential luxury, enduring quality and incredible adventure, supported by an authentic dedication to personal service. Today, Sun International is one of Africa’s largest tourism, leisure and gaming groups and operates or has an interest in a total of 18 resorts, luxury hotels and casinos. Our entry into Latin America began in Chile in 2008 and has been a success story for the Group, giving us the track record and confidence to look for more opportunities that offer gaming opportunities in the region. Sun International’s Latin American portfolio (Monticello Grand Casino in Chile, the Ocean Club Casino in Panama and the Sun Nao Casino in Colombia) has now been merged with the casino and hotel portfolio of Chile-based leader in the gaming and entertainment industry, Dreams SA, making it the largest gaming company in Latin America with operations in Chile, Peru, Colombia and Panama. Our approach has been to differentiate our hotels, resorts and casinos in architecture, service, experience, location and the mix of entertainment and activities. Creating lasting memories for our guests and customers is a core part of our DNA. We’ve created some the world’s most iconic hotels from The Palace of The Lost City at Sun City to The Table Bay Hotel in Cape Town. The creative architecture of these properties and the blending of their designs with their local environment make each property unique. We are committed to the development of all our employees and we make sure that equal opportunities and economic empowerment form the backbone of our human resource practices. Are you passionate about culinary excellence, inspired by creativity, and ready to thrive in a world-class five-star hospitality environment? We're looking for a talented and experienced Sous Chef to join our exceptional culinary team at InterContinental Table Bay Cape Town! Bring your culinary expertise, leadership, attention to detail, and passion for delivering outstanding cuisine. Job Description Job Purpose 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. Key Performance Areas Delivered Culinary Business plan for the outlet In collaboration with the Executive Sous Chef, 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 relative to promotions and strategies to relevant staff and stakeholders within the unit Shift management Put in place staff scheduling and duty allocations to ensure coverage Handle shift briefings / handovers / 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 in line with standards Handle any special requests, special requirements, recommendations, concerns, resolution of complaints, issues experienced during service etc. Manage staff appearance and kitchen appearance/ functioning of 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 Outlet Product Enhancement Keep up to date with regards food products, trends and cooking methodologies required to deliver menus Monitor products and pricing within the outlet Make recommendations of improvements to the product / menu offering Compile and co-ordinate the culinary promotional calendar for the outlet Monitor standards in the outlet and identify any areas of concern Culinary Standards & Governance Conduct maintenance and hygiene inspections in all areas of the kitchen Monitor health, safety, hygiene and environmental elements in the outlet Manage the control and storage of stock, operating expenses (gas) and operating supplies (packaging, chemicals), equipment as per SOP for the outlet Investigate variances / discrepancies and take necessary action to correct Monitor Culinary standards and processes Control waste for the outlet Work with internal stakeholders (maintenance, finance, HR, and security) to identify risk areas and address these Outlet Budget Management Collaborate with the Executive Sous Chef to complete the planning for the Budget and forecasts for the outlet Motivate and manage Capex requirements for the outlet Authorise spend in line with budget Monitor food costs (purchases related to revenue) Food recipe - All menu item food recipes to be documented, updated and captured into the system MC or IFS to ensure accurate food theoretical. Manage the conducting of accurate stock takes for the outlet in line with Company process. Report on any variances for the outlet Produce a 10-day / 20-day and monthly food cost report Monitor departmental leave liability Check and report on all outlet staff wages / spend are in line with budget as a % of revenue; maintain productivity ratios of performance for line staff Procurement - All supplier prices and supplier price quotes to be reviewed and monitored on a monthly basis going forward to ensure we monitor and track price movements to minimize input cost fluctuations. Contribute to month-end financial commentary for the outlet People Management Manage staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures Identification of employee training needs Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet Manage employee relations within the department Staff communication and motivation Performance contracting, reviews and development Provides resources and removes obstacles to performance Recruit and resource for talent for positions within the department Onboarding of new staff members Customer Relationship Management Ensures that guests are treated with courtesy and respect at all times Interact with guests and provide professional service standards and solutions Handle any escalated complaints, disputes and suggestions as required Engage with customers and provide a customer experience within the outlet / on the floor that will support brand loyalty ensuring SI as the brand of choice Be present on the floor during service / promotions or functions ** Conduct staff training on product knowledge / promotions (including promotion information, functions, facilities, etc) Provide post-mortem feedback with regards promotions to ensure these are always relevant and effective Shift handover ensures that staff have sufficient insights and information with regards VIP customers visiting the property 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. Skills and Knowledge Food Costing Culinary Product Knowledge Kitchen Operational Management Labour legislation Environmental and sustainability standards Proficient Computer skills Coaching Menu engineering Cooking methodology