Sun International is recruiting a Sous Chef: Halaal at Sun City Resort in Rustenburg, North West. The permanent position sits within Food and Beverage banqueting operations and is aimed at an experienced culinary professional who can manage day-to-day food production while maintaining quality, productivity, stock and operational standards. This is a leadership position inside a large hospitality environment, not an entry-level kitchen role. The successful candidate will work with the wider culinary team to deliver consistent food quality, manage operational resources and support service during busy periods, functions and events. Applicants should have formal culinary training and a strong track record in a similarly graded hotel or restaurant kitchen.
Position Overview
- Position: Sous Chef – Halaal
- Reference: SI-1055
- Location: Sun City, Rustenburg, North West
- Job type: Permanent
- Positions: 1
- Salary: Market related
Minimum Requirements
Applicants need a three-year Culinary Diploma or an equivalent National Culinary Qualification at diploma level. Membership of the South African Chef’s Association and other relevant culinary accreditation are also listed by Sun International.
The required experience is five to six years in a similarly graded hotel or restaurant kitchen environment. At least two of those years should have been spent at Chef de Partie level.
Main Responsibilities
The Sous Chef manages daily delivery of the food-production operation and the culinary team within the assigned outlet. The job involves maintaining product quality while controlling operating equipment and stock and improving efficiency and productivity.
The successful candidate must support smooth kitchen operations, apply company culinary standards and help ensure the outlet delivers the expected guest experience. The role can also require flexibility to perform similar functions in other outlets when operational needs change.
Skills and Knowledge
Sun International highlights food costing, culinary-product knowledge and kitchen operational management. Knowledge of labour legislation is also relevant. Candidates need good decision-making ability, numeracy and calculation skills and intermediate computer capability.
Because culinary quality depends on more than written procedures, the role also requires the ability to make fine judgements about colour, taste and texture. Applicants must be willing to work shifts that meet the operational requirements of the resort.
How to Apply
Applications are submitted through Sun International’s official careers portal. Prepare a CV that clearly shows the culinary qualification, years of kitchen experience and Chef de Partie or equivalent leadership exposure.
Apply through Sun International Careers
Recruitment Process
Sun International states that reference checks form part of recruitment and that personal information is processed in line with POPIA. Only shortlisted applicants are contacted.
