Job Purpose
The Halaal Sous Chef is responsible for ensuring full compliance with Halaal (NIHT) standards, food safety regulations, and organisational quality requirements across all kitchen operations.
The role oversees the procurement, preparation, and service of Halaal-certified food, ensuring strict control measures are in place to prevent cross-contamination and maintain traceability at all times.
It includes leading daily kitchen operations, supervising staff, maintaining operational efficiency, and ensuring consistent delivery of high-quality food across outlets in line with approved standards and procedures.
Key Performance Areas
Duties and responsibilities include:
Ensure full compliance with Halaal standards across procurement, storage, preparation, and service in line with NIHT requirements
Verify that all ingredients are sourced only from approved Halaal-certified suppliers with valid certification
Inspect all deliveries, reject non-compliant goods, and maintain accurate receiving and traceability records
Prevent cross-contamination by enforcing strict separation of Halaal and non-Halaal areas, equipment, and utensils
Conduct daily kitchen inspections and implement corrective actions where required
Report all critical compliance issues to management and NIHT immediately
Collaborate with auditors and certification bodies during inspections
Manage daily kitchen operations for the Halaal section, ensuring smooth service delivery and operational efficiency
Supervise food preparation, cooking, presentation, and portion control to maintain quality standards
Support menu planning and production of Halaal-compliant dishes across outlets
Oversee stock control, ordering, inventory rotation, and waste management
Ensure cleanliness, organisation, and efficiency of all kitchen workflows
Supervise and guide kitchen staff within the Halaal section, including chefs and stewards
Train staff on Halaal compliance, food safety, and cross-contamination prevention
Allocate tasks, monitor performance, and maintain team discipline and productivity
Promote a culture of accountability, teamwork, and high standards
Ensure consistent quality, taste, and presentation of all dishes
Maintain recipe standards, portion control, and production consistency
Conduct regular quality checks and tasting sessions
Support continuous improvement in kitchen processes and standards
Liaise with procurement, outlet managers, and senior chefs to ensure Halaal requirements are met
Support multiple outlets with Halaal-compliant production as required
Communicate operational risks and compliance issues promptly to management
Work closely with health, safety, and compliance teams to meet regulatory standards
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
Strong knowledge of Halaal dietary laws and certified Halaal kitchen operations
Skills and Knowledge
Expert knowledge of Halaal (NIHT) compliance requirements
Food safety and hygiene standards (HACCP principles)
Cross-contamination prevention and control procedures
Culinary skills (food preparation, cooking techniques, presentation)
Stock control, inventory management, and ordering systems
Recipe standardisation and portion control
Kitchen operations management
Quality control and sensory evaluation (tasting and consistency checks)
Menu execution and production planning
Basic cost control and waste management principles
Apply via company website ( https://www.suninternational.com/ ) or
aljobs.mcidirecthire.com