Trainee Chef 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