Chef

Norrin Radd (Pty) Ltd; Durban; On-site; ZAR 50 000 - 200 000; Full time

Job summary

A boutique hotel in Durban seeks a confident and capable Sous Chef to manage kitchen operations, create seasonal fine dining menus, and lead the culinary team. The ideal candidate has a formal culinary qualification, a minimum of 2 years' experience, and strong leadership skills. Responsibilities include ensuring food safety compliance, mentoring junior chefs, and collaborating with front-of-house teams. Own transportation and proximity to the hotel service area are essential.

Qualifications

• Minimum 2 years’ experience in a professional kitchen, including experience as a Sous Chef.
• Proven ability to lead a kitchen team and train junior chefs.
• Strong computer literacy in stock control and menu costing.

Responsibilities

• Fully managing all kitchen operations, including food preparation and hygiene compliance.
• Designing and executing seasonal menus with a focus on fine dining.
• Leading, training, and mentoring junior kitchen staff.

Skills

Leadership

Creativity

Teamwork

Computer Literacy

Education

Formal culinary qualification from a recognized institution

Job description

The role requires strong leadership, creativity, and hands‑on involvement in delivering high‑end cuisine in a boutique hotel environment. Ideal for a confident and capable Sous Chef ready to step into a lead role.

Key Responsibilities

• Fully managing all kitchen operations, including food preparation, service, and hygiene compliance
• Designing and executing seasonal menus with a focus on fine dining and modern presentation
• Leading, training, and mentoring junior kitchen staff
• Managing stock levels, placing orders, and controlling food costs and wastage
• Ensuring compliance with food safety, hygiene, and health regulations
• Collaborating with Front of House for smooth service and guest satisfaction
• Driving continuous improvement in kitchen systems, standards, and culinary innovation

Key Requirements

• Formal culinary qualification from a recognized institution
• Minimum 2 years’ experience in a professional kitchen, including experience as a Sous Chef
• Proven ability to lead a kitchen team and train junior chefs
• In‑depth knowledge of fine dining, kitchen management, and modern plating techniques
• Strong computer literacy (stock control, menu costing, ordering systems)
• Fluent in English (spoken and written) and a good command of Afrikaans / IsiZulu
• Engaging team player with a warm and professional demeanour
• Own transport essential; preferably residing within the hotel's service area

Note that consideration will be given to applicants who have experience in an equal role in the restaurant industry and who are currently resident in close proximity.