Sous Chef (M/W)

Club Med; Durban; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A global resort company in Durban is hiring for a Culinary Manager to assist the Head Chef and lead a team of cooks in delivering quality service. The ideal candidate will possess strong culinary skills, effective leadership qualities, and experience in stock management. This role involves ensuring compliance with hygiene standards, managing budgets, and fostering team cooperation. Prepare to motivate the brigade while managing up to 1800 covers per service in a dynamic kitchen environment.

Qualifications

• Operational mastery of culinary techniques and professional terminology.
• Ability to manage a team and handle conflicts effectively.
• Proficient in making decisions in the absence of the Head Chef.

Responsibilities

• Assist the Head Chef and substitute in their absence.
• Lead a brigade of 30 to 80 cooks during service.
• Ensure compliance with hygiene and safety standards.

Skills

Culinary techniques

Team leadership

Stock management

Conflict management

IT tools proficiency

Tools

HACCP standards

Job description

Job Location : Durban, KwaZulu-Natal, South Africa Application Deadline : February 12, 2026

Who You Are

• Operational, with mastery of culinary techniques, professional terminology, and comfortable with IT tools.
• A leader, able to manage a team, handle conflicts, and effectively assist the Head Chef.
• Autonomous, capable of making decisions in the Head Chef’s absence.
• Organized, anticipating needs while respecting processes and ensuring quick, proactive management.
• Cooperative, with excellent stock management skills and effective collaboration with other teams.

What You Will Do

• Assist the Head Chef and replace them when absent.
• Manage and lead a brigade of 30 to 80 cooks, ensuring mise en place, buffet replenishment, and quality of the offer (600 to 1,800 covers per service).
• Work closely with the Head Chef and the Stock & Purchasing Manager to manage orders and stock control within the allocated budget.
• Supervise and ensure the quality of culinary services and strict compliance with Club Med hygiene and safety standards (HACCP), in coordination with other Resort departments (stewarding, restaurant, bar, etc.).
• Unite and motivate your teams around clear objectives and support their professional development.
• Analyze results and propose budgetary improvements and adjustments to optimize service delivery.