11 September 2018 | Tourismus
A junior chef is a professional cook who cooks in a restaurant or hotel and is an executive chef’s right hand. He assists the chef for a majority of the same duties and responsibilities.
Gerson Tangeni Varela was born in November 1995 in Windhoek, his brightest childhood memories include cooking as a little boy under the supervision of his mother.
A junior chef operates as the assistant to a sous chef. This means that as much responsibility as the sous chef has, the junior chef shares in it. The junior chef is responsible for the majority of duties and responsibilities of the chef, such as inventory, kitchen staff management, and food preparation.
He loves cooking, and loves inventing and exploring new ideas.
“I am passionate about food and cooking and it is a passion that grows day by day as I expose myself to the hospitality/culinary industry. Additionally, the world of chefs changes and evolves every day, and I enjoy changing with it” he says.
I feel so privileged and lucky because I know that there were thousands of applications, and that I was not the only student that applied to be on this program. It is indeed an honour and a true blessing, and privilege to be one of the selected ten participants for 2018.
Varela is an Ohlthaver & List’s Talent Attraction Program (TAP) graduate trainee.