As a Junior Sous Chef at Mount Nelson, a Belmond Hotel, you are part of a team that brings culinary visions to life through immersive, unique, and hand-crafted gastronomic experiences. In this role, you will work alongside your team of skilled colleagues to prepare the highest quality food from recipes.

Primary Responsibilities Include:

Assisting the Sous Chef in creating menu items, recipes, developing dishes and costings.
Maintain good knowledge of cooking methods, styles and alternatives.
Produce all necessary food for all food service operations as required and as instructed by the senior Chef.
Ensure that allocated section is always kept clean, and all prep is completed.
Run the shift independently and supervise staff to prescribed SOP and maintain discipline in the kitchen.
Order, rotate and take stock of inventory.
Pro-active ordering, maintaining minimum par levels of food for your section of the kitchen.
Maintaining quality and quantity control in all aspects, from portion control to freshness of the product presented.
Ensure correct stock rotation procedures are followed.
Judging quality of raw material & providing quality finished product.
Ensure that the production, preparation, and presentation of food are always of the highest quality.
Ensure that the quality & quantity standards are adhered to in the section.
Supervise and guide junior staff as required in accordance to set standards
Estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
Maintain full awareness of all menu items, their recipes, methods of production and presentation standards.
Deputise in the absence of senior chefs.
Maintain and implement preservation standards for the proper handling of all food products at the right temperature.
Operate and maintain all department equipment and reporting of any malfunctioning.
Ensure effective communication between staff.
Responsible for hygiene, safety and correct use of equipment and utensils.
Periodically check the expiry dates and proper storage of food items in the section.
Guide and train subordinates daily to ensure high motivation and efficient working environment.
Assess quality control and adhere to hotels service standards.
Carry out any other duties as required by management.
Monitoring portion and waste control to maintain profit margins.
Ensure that all potential hazards are reported immediately and rectified.
Be able to make recommendations for alternatives, understand and action all required dietaries and allergens as requested.
Perform other administrative tasks as will be communicated by superiors.
Resolve possible disputes within the kitchen and report any unresolved.

Requirements

What You Bring:

3-5 years’ relevant kitchen experience in a supervisory role.
Computer literate in MS Excel, MS Word and Gmail.
Good communication skills.
Good knowledge of hygiene & safety standards.
Ability to work with little supervision.

Benefits

What We Offer:

At Mount Nelson, we pride ourselves on fostering a culture built on kindness, active listening, and genuine connections with our colleagues and guests. We offer a comprehensive range of compensation, perks and benefits including:

Competitive basic salary
Loyalty and recognition rewards programs
Employee Assistance & Wellness programs

We strive to create an environment where our employees can thrive both personally and professionally. With a commitment to your ongoing development, you'll have the opportunity to learn and grow alongside some of the most talented individuals in the industry. Join us and be part of creating unforgettable moments for our guests, communities, and each other.

Junior Sous Chef - Pastry

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