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Job Description
As a 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.
- To work alongside the Executive Chef to manage daily kitchen activities, including overseeing staff, assisting with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.
- Assist with the planning of menus and costing, and the effective implementation thereof.
- Run the shift independently and supervise staff to prescribed SOP and maintain discipline in the kitchen.
- Ensure that the quality, quantity and presentation standards are adhered to in all sections
- Prepare and supervise required mise en place that is required for a smooth kitchen operation and ensures that the section is set prior to service.
- Provide guidance and supervision to all junior kitchen staff members.
Requirements
- Graduate from a Chefs School/Hotel Management Institute or food Production Course
- 5 years’ experience in a supervisory or management capacity.
- Inventory management experience
- Strong A La carte experience, fine dining, breakfast, and casual dining
- Good knowledge of different cooking styles.