Chef

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

Job summary

A boutique hotel in Durban is seeking a confident Sous Chef to manage all kitchen operations and deliver high-end cuisine. The role involves designing seasonal menus, leading kitchen staff, managing stock levels, and ensuring compliance with health regulations. Ideal candidates have formal culinary qualifications and at least 2 years of experience in a professional kitchen. Fluency in English and a good command of Afrikaans or IsiZulu are essential. This is a fantastic opportunity for culinary professionals ready for a lead role.

Qualifications

• Minimum 2 years' experience in a professional kitchen, including experience as a Sous Chef.
• Strong computer literacy required for stock control and menu costing.
• Fluent in English and good command of Afrikaans / IsiZulu.

Responsibilities

• Fully manage all kitchen operations, including food preparation and hygiene compliance.
• Design and execute seasonal menus focusing on fine dining.
• Lead and mentor junior kitchen staff while ensuring compliance with regulations.

Skills

Leadership

Creativity

Team collaboration

Fine dining knowledge

Kitchen management

Education

Formal culinary qualification

Tools

Stock control systems

Menu costing software

Ordering systems

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.