Junior Sous Chef - Pastry

at  Belmond Management

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.

• 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 products.
• 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.