Senior Sous Chef

The Sous Chef supports the Head Chef in leading day-to-day kitchen operations, ensuring consistent quality and a seamless dining experience across the estate’s culinary offerings. The role requires creativity, precision, and a deep respect for local ingredients and the estate’s winemaking heritage

• Formal culinary qualification.
• Minimum 3 years’ experience as Sous Chef or Senior Chef de Partie in a fine dining or luxury establishment.
• Strong leadership, organizational, and technical cooking skills.
• Passion for wine, sustainability, and local ingredients.
• Ability to work under pressure while maintaining high standards