Job Vacancies at Belmond Mount Nelson Hotel

Primary Responsibilities:

• Perform cleaning, sanitising and mise en place duties to the required kitchen, hygiene and food safety standards.
• Prepare ingredients under supervision, including washing, peeling, chopping, portioning, seasoning and basic preparation of meat, fish, vegetables and fruit.
• Prepare basic salads, sauces, garnishes and other production items in accordance with recipe, section and quality standards.
• Support plating and service delivery under the direction of the senior chef on duty, ensuring presentation standards are followed.
• Maintain hygiene, cleanliness and organisation of the assigned workstation, equipment and section at all times.
• Develop awareness of raw material quality, correct handling, storage, labelling and the production of consistent finished items.
• Follow all kitchen safety rules, food safety procedures, equipment-use instructions and lawful workplace directions.
• Carry out reasonable additional tasks assigned by the Chef de Partie, Sous Chef, Executive Sous Chef or Executive Chef.
• Maintain awareness of food cost, portion control, stock rotation, spoilage and waste reduction as part of professional kitchen development.

Requirements

What You Bring:

• Grade 12/Matric - National Senior Certificate
• Active participation in both academic and workplace learning,
• Willingness to rotate across departments and shifts as required,
• Openness to feedback and coaching,
• Demonstration of professionalism, curiosity, and initiative,
• Responsibility for own progress and timely completion of assignments and assessments

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Primary Responsibilities:

• Ensure that you are fully familiar with all aspects of the hotel’s offering. This includes information about the history and facilities of the property, the rooms, Food & Beverage outlets, the Spa and other guest amenities.
• Rotate through all departments of the hotel’s operation over a 3-year period to gain a comprehensive overview of the intricacies of each department.
• Complete a set of practical objectives in every department that you rotate to – see separate list of objectives for details
• You may be required to assist in other departments as required by the hotel on occasion.
• Learn various staff functions, including operations, management viewpoints and company policies and practices affecting each section of the business.
• Work in close association with different departments in the hotel and assist them in their daily operational routine.
• Learn from experienced colleagues, participate actively in operational tasks, and progressively build the skills, knowledge, and behaviours required for a future hospitality management role.
• Attend and complete all academic modules, workshops, and programme requirements within prescribed timelines.
• Participate fully in departmental rotations according to the structured programme plan.
• Maintain a training logbook, portfolio of evidence, or progress record, if applicable.
• Complete practical assessments and competency sign-offs in each department.
• Demonstrate progressive development in operational, supervisory, and leadership capability over the 3-year period.
• Participate in feedback reviews, coaching sessions, and performance discussions.
• Complete assignments, projects, and presentations linked to the programme.
• Apply theoretical learning in the workplace and reflect on practical experiences.
• Build understanding of guest service, hotel operations, commercial awareness, and leadership fundamentals.

Requirements

What You Bring:

• Grade 12/Matric - National Senior Certificate
• Active participation in both academic and workplace learning,
• Willingness to rotate across departments and shifts as required,
• Openness to feedback and coaching,
• Demonstration of professionalism, curiosity, and initiative,
• Responsibility for own progress and timely completion of assignments and assessments.