Executive Sous Chef, Fine Dining with Accommodation

Placements24; Mbombela (Nelspruit); On-site; ZAR 700,000 - 1,100,000; Full time

Benefits offered by this job

Accommodation or housing allowance

Medical aid

Job summary

Placements24 seeks an Executive Sous Chef for a luxury lodge in Nelspruit, Mpumalanga. You will support the Head Chef in leading culinary operations, developing menus and maintaining top food quality and presentation.

The role calls for a strong background in fine dining, menu development, staff training, and adherence to stringent food safety standards to ensure an exceptional guest dining experience.

Qualifications

• 5+ years in a professional kitchen with at least 2 years in a Sous Chef role or equivalent.
• Culinary degree or equivalent professional training.
• Proven experience in fine dining or high‑end catering.
• Strong knowledge of cooking techniques, ingredients and presentation styles.
• Excellent leadership, communication and organizational skills.

Responsibilities

• Assist the Head Chef in overseeing all kitchen operations, ensuring efficiency and quality.
• Prepare and cook high‑quality dishes according to established recipes and standards.
• Contribute to menu planning, recipe development and food cost management.
• Supervise and mentor junior kitchen staff, providing training and guidance.
• Ensure strict adherence to food safety, sanitation and hygiene regulations.
• Manage inventory, stock rotation and ordering of ingredients.
• Maintain cleanliness and organization of the kitchen and related areas.
• Collaborate with F&B team members to ensure seamless service.
• Conduct food quality checks and implement corrective actions as needed.
• Support the Head Chef in achieving departmental goals and objectives.

Skills

Leadership

Communication

Organizational skills

Under pressure

Time management

Education

Culinary degree

Job description

Placements24 seeks an Executive Sous Chef for a luxury lodge in Nelspruit, Mpumalanga. You will support the Head Chef in leading culinary operations, developing menus and maintaining top food quality and presentation.

The role calls for a strong background in fine dining, menu development, staff training, and adherence to stringent food safety standards to ensure an exceptional guest dining experience.