Sous Chef (Durban North)

Sun International; Durban; On-site; ZAR 300,000 - 400,000; Full time

Job summary

A hospitality group in KwaZulu-Natal seeks a Sous Chef for its culinary operations. The role involves managing the kitchen team, ensuring food quality, and coordinating kitchen activities. The ideal candidate will have a 3-Year Culinary Diploma, 5-6 years of relevant experience, and strong skills in operational management and culinary knowledge. This role requires shift flexibility and effective team management.

Qualifications

• 5-6 years of experience in a similar environment, with at least 2 years as a Chef de Partie.
• Ability to work shifts and operate kitchen equipment.

Responsibilities

• Manage day-to-day food production and culinary team.
• Implement culinary deliverables and maintain food quality.

Skills

Food costing

Culinary knowledge

Operational management

Shift work flexibility

Behavioural competencies (initiative, problem solving)

Education

3-Year Culinary Diploma or equivalent

Membership with South African Chef’s Association

Job description

Job Title: Sous Chef (Durban North)

Job Location: KwaZulu-Natal, Durban     Deadline: September 04, 2025

Job Purpose

Manages the day-to-day food production operation and culinary team within a specific outlet, aiming to deliver quality culinary products, maximize revenue through operational efficiencies, and ensure standards are met.

Key Performance Areas

1. Develop outlet objectives and deliverables in line with culinary strategy, in collaboration with the Executive Sous Chef.
2. Facilitate communication and implementation of culinary deliverables.
3. Delegate authority and accountability clearly.
4. Manage and allocate staff and operational resources.
5. Communicate plans related to promotions and strategies to staff and stakeholders.
6. Schedule staff and assign duties to ensure adequate coverage.
7. Oversee mise-en-place preparation and complete opening/closing checklists.
8. Ensure food quality and presentation during service and handle customer concerns.
9. Maintain staff appearance, kitchen cleanliness, and equipment functioning.
10. Report and resolve operational issues promptly.
11. Monitor hygiene and safety standards in the kitchen.
12. Stay updated on food trends and methodologies.
13. Monitor product quality and pricing; recommend improvements.
14. Coordinate culinary promotional activities and monitor standards.
15. Conduct hygiene inspections and manage stock, expenses, and equipment as per SOPs.
16. Investigate variances and take corrective actions.
17. Control waste and collaborate with internal stakeholders on risk management.
18. Assist with budgeting, forecasting, and managing Capex requirements.
19. Oversee accurate stock takes and produce food cost reports.
20. Manage staff conditions, training needs, and employee relations.

Requirements

Education: 3-Year Culinary Diploma or equivalent, membership with South African Chef’s Association, relevant culinary accreditation.

Experience: 5-6 years in a similar environment, with at least 2 years as a Chef de Partie.

Skills & Knowledge: Shift work flexibility, food costing, culinary knowledge, operational management, labour legislation, environmental standards.

Work Conditions & Special Requirements: Ability to work shifts, mobility, physical ability to operate equipment, computer proficiency, decision-making, training, and coaching skills, and behavioural competencies such as initiative and problem-solving.