A prestigious boutique hotel in Durban is seeking a talented and driven Sous Chef to join its culinary team and support the delivery of exceptional dining experiences.

This opportunity is ideal for a passionate hospitality professional who thrives in a fast-paced kitchen environment and is looking to further develop their leadership career within a luxury boutique hotel setting.

Working closely with the Head Chef, you will play a key role in maintaining culinary excellence, leading kitchen operations, and ensuring guests receive an outstanding dining experience.

The Role

As Sous Chef, you will act as the second-in-command within the kitchen brigade, supporting the Head Chef in all operational, culinary, staffing, and administrative functions. You will be responsible for supervising kitchen operations, maintaining food quality standards, managing inventory and stock control, and leading the team during service periods.

The successful candidate will possess strong culinary expertise, excellent organisational skills, and the ability to motivate and develop junior team members while ensuring the highest hospitality standards are consistently achieved.

Key Responsibilities

• Support the Head Chef in the day-to-day management of kitchen operations.
• Supervise food preparation and service to ensure consistency and quality.
• Ensure all dishes meet established presentation, portioning, and taste standards.
• Assist with menu planning, recipe development, and food costing.
• Monitor food quality, stock levels, and wastage control measures.
• Train, mentor, and support junior kitchen staff.
• Conduct daily kitchen briefings and coordinate shift activities.
• Ensure compliance with food safety, hygiene, and HACCP regulations.
• Assist with supplier coordination, stock ordering, and goods receiving.
• Monitor labour productivity and support efficient staffing levels.
• Ensure kitchen equipment is correctly operated and maintained.
• Support banqueting, private functions, and special events.
• Assume responsibility for kitchen operations in the absence of the Head Chef.
• Maintain a clean, organised, and safety-compliant working environment.

Minimum Requirements

• Relevant Culinary Qualification or Professional Chef Certification.
• Minimum 3–5 years' experience as a Sous Chef or Senior Chef de Partie within a boutique hotel, luxury lodge, resort, fine dining restaurant, or upscale hospitality environment.
• Strong knowledge of food preparation techniques and kitchen operations.
• Experience with food costing, stock management, and inventory control.
• Sound understanding of HACCP and food safety regulations.
• Proven ability to supervise and motivate kitchen teams.
• Experience working under pressure in a high-volume service environment.
• Strong organisational and time management skills.
• Excellent attention to detail and commitment to quality.
• Flexible approach to working shifts, weekends, and public holidays.

Ideal Candidate Profile

The ideal candidate is a passionate and hands-on culinary professional who combines technical expertise with strong leadership capabilities. They are organised, reliable, and committed to maintaining exceptional food standards while supporting the development and success of the wider kitchen team.

What We're Looking For

• Advanced culinary skills and creativity
• Strong leadership and team management abilities
• Fine dining plating and presentation expertise
• Excellent communication and interpersonal skills
• Strong problem-solving and decision-making skills
• Ability to remain calm under pressure
• High attention to detail
• Strong organisational and planning capabilities
• Passion for hospitality and guest satisfaction
• Commitment to continuous improvement and excellence

If you are an ambitious culinary professional looking to take the next step in your hospitality career within a luxury boutique hotel environment, we would love to hear from you.