Sous Chef – Fine Dining Kitchen

About the role

As a Sous Chef at Mount Nelson, you will support the Executive Chef in delivering high‑quality, hand‑crafted gastronomic experiences for hotel guests. You will lead a team of kitchen staff, ensure food quality, and help shape the menu.

Key responsibilities

• Assist the Executive Chef in daily kitchen operations, including staff supervision and shift management.
• Oversee menu planning, costing, ordering, and stock control to maintain freshness and quality.
• Prepare and supervise mise en place and ensure all sections are ready for service.
• Maintain strict adherence to SOPs, hygiene, and safety standards.
• Monitor food presentation, quantity, and quality across all service periods.

Required profile

• Graduate of a culinary school, hotel management institute, or equivalent food production program.
• Minimum five years of experience in a supervisory or management role within fine‑dining, à la carte, breakfast or casual dining environments.
• Proven ability to lead junior kitchen staff and manage inventory.

Required skills

• Strong knowledge of diverse cooking styles and fine‑dining techniques.
• Expertise in inventory management and menu costing.
• Thorough understanding of hygiene and safety regulations.

What we offer

• Competitive basic salary.
• Loyalty and recognition rewards programmes.
• Employee assistance and wellness programmes.
• Opportunities for professional development within a supportive hospitality culture.