Sous Chef - N/A07135
Applications accepted until:
Number of Openings




Job Purpose

  • Efficient management of the kitchen€™s food and beverage operation on daily basis, maintaining 5 star standards set by both the company and the client.


  • Matric or equivalent


  • At least 3 years hospitality experience as an Sous Chef would be an advantage
  • At least 3 years€™ management experience.

Skills and Knowledge

  • Above average communication skills
  • Excellent arithmetical skills
  • Leadership qualities
  • Self-motivated
  • Integrity and honesty
  • Customer focused
  • Adaptability
  • Attention to detail
  • Confident/outgoing personality
  • High concentration level
  • High energy levels
  • Computer Literacy €“ Word, Excel, Office outlook

Key Performance Areas:

  • Recognised suitable food preparation qualification
  • Manage staff
  • Control and manage stock, food cost and assets
  • Banqueting management control
  • Analyse and interpret daily unit results
  • Determine and implement corrective / proactive action
  • Support the implementation of the business plan
  • Working knowledge of labour legislation
  • Financial feasibility of menus
  • Strong sense of analytical skills, decision making, problem solving, results focused, self-motivate, strong leadership skills
  • Good staff relations to maintain a comfortable and productive working environment for all concerned
  • Basis knowledge of SA labour law
  • An independent thinker to manage creatively and competently
  • Manage team performance
  • Manage customer relationship
  • Knowledge of food hygiene standards;
  • Ability to work shifts


Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.