Sous Chef- Sun International x1
Job Details
Job Title: Sous Chef
Company: Sun International
Business Unit: Windmill Casino
Location: Bloemfontein, Free State
Department: Food & Beverage – Management
Industry: Hotel, Catering, Hospitality and Leisure
Employment Type: Permanent
Number of Positions: 1
Salary: Market-related
Job Reference Number: 01
Date Posted: 8 October 2026
Job Overview
Sun International’s Windmill Casino is seeking an experienced and skilled Sous Chef to join its Food & Beverage team in Bloemfontein.
The successful candidate will manage the daily food production operations and culinary team within a designated outlet. The role focuses on delivering high-quality meals, maintaining culinary standards, controlling food costs, improving operational efficiency and ensuring excellent guest experiences.
The Sous Chef will also oversee staff scheduling, kitchen hygiene, stock management, budgeting, menu development and employee training while working closely with the Executive Sous Chef and other departments to achieve operational and financial targets.
Key Responsibilities
Kitchen Operations and Food Production
Manage the daily food production operations within the assigned outlet.
Coordinate the implementation of culinary standards and operational requirements.
Manage food preparation and ensure mise-en-place is completed before service.
Complete opening and closing checklists.
Supervise food quality, presentation and consistency during service.
Monitor kitchen cleanliness and hygiene before, during and after service.
Keep up to date with food products, culinary trends and cooking techniques.
Monitor menu offerings and pricing, recommending improvements where necessary.
Develop and coordinate the outlet’s culinary promotional calendar.
Ensure compliance with company standard operating procedures (SOPs).
Identify operational issues and implement appropriate corrective action.
Staff Management and Development
Prepare staff schedules and allocate duties to ensure adequate operational coverage.
Lead shift briefings, handovers and reporting.
Delegate responsibilities and ensure accountability among team members.
Monitor staff attendance, leave, absenteeism and compliance with company policies.
Identify training needs and provide coaching and on-the-job development.
Conduct performance reviews and support employee development.
Manage employee relations within the department.
Recruit suitable talent and assist with onboarding new employees.
Motivate staff and maintain effective communication across the team.
Support succession planning and the development of future kitchen leaders.
Monitor staff productivity and ensure labour resources are used efficiently.
Stock, Procurement and Cost Control
Manage food stock, kitchen equipment, operating supplies and storage procedures.
Monitor food costs and purchases in relation to revenue.
Control food waste and minimise unnecessary operational expenses.
Conduct accurate stocktakes according to company procedures.
Investigate stock discrepancies and implement corrective measures.
Prepare 10-day, 20-day and monthly food cost reports.
Monitor supplier prices and quotations to manage input cost fluctuations.
Ensure all menu recipes are documented, updated and captured in the relevant systems, including MC or IFS.
Monitor staff wage expenditure and productivity ratios against budget.
Contribute to month-end financial commentary and reporting.
Authorise expenditure within approved budget limits.
Budgeting and Resource Management
Work with the Executive Sous Chef to prepare outlet budgets and forecasts.
Identify and motivate capital expenditure (Capex) requirements.
Allocate staff, equipment and other operational resources effectively.
Monitor departmental leave liabilities.
Collaborate with Finance, Human Resources, Maintenance and Security to identify and address operational risks.
Align plans with employment equity, skills development and procurement transformation strategies that support the property’s BBBEE targets.
Health, Safety and Hygiene
Conduct kitchen maintenance and hygiene inspections.
Monitor compliance with health, safety, hygiene and environmental regulations.
Ensure equipment is maintained and operated safely.
Manage the safe storage and control of food, chemicals, gas and other operating supplies.
Monitor culinary standards and food production processes.
Implement corrective measures where hygiene, safety or operational concerns arise.
Customer Service and Guest Experience
Ensure guests are treated with courtesy and respect.
Remain present during service, promotions and functions.
Handle special requests, recommendations and guest concerns.
Resolve escalated complaints and disputes professionally.
Maintain food quality and presentation in line with guest expectations.
Train staff on menu knowledge, products, promotions, functions and facilities.
Review promotional performance and provide feedback to improve future activities.
Ensure shift handovers include relevant information about VIP guests and special requirements.
Promote guest satisfaction and customer loyalty through consistent service standards.
Job Requirements
Educational Qualifications
A three-year Culinary Diploma or an equivalent national culinary qualification at diploma level.
Membership with the South African Chefs Association and other relevant culinary accreditation, as specified in the advertisement.
Experience
5–6 years of experience in a similarly graded hotel or restaurant kitchen environment.
At least 2 years of experience as a Chef de Partie.
Demonstrated experience in kitchen operations, food production and team supervision.
Skills and Competencies
Behavioural Competencies
Strong decision-making and initiative.
Ability to train, coach and develop employees.
Effective organisation and coordination of people and resources.
Strong numerical and calculation skills.
Ability to analyse financial information, trends and operational data.
Problem-solving and corrective action management.
Excellent judgement of food colour, taste, texture and presentation.
Strong leadership, accountability and communication skills.
Technical Skills
Food costing and cost control.
Culinary product knowledge.
Kitchen operational management.
Labour legislation and employee management.
Environmental and sustainability standards.
Proficiency in computer applications.
Coaching and staff development.
Menu engineering and menu planning.
Cooking methods and culinary techniques.
Stock management, budgeting and financial reporting.
Key Performance Areas
The successful candidate will be expected to:
Deliver consistent, high-quality culinary products.
Manage kitchen operations and staff productivity efficiently.
Maintain food safety, hygiene and company operating standards.
Control food costs, stock levels, waste and operating expenses.
Prepare accurate stocktakes and food cost reports.
Manage staff performance, training and development.
Contribute to budgeting, forecasting and financial performance.
Improve menus, promotions and food production processes.
Maintain excellent guest satisfaction and service standards.
Ensure the kitchen operates in line with company policies and business objectives.
Employment Equity
Sun International gives preference to employees from designated groups in accordance with the Employment Equity Act, No. 55 of 1998, the company’s internal recruitment policy and applicable employment equity plans.