JOB SUMMARY
The Jr Sous Chef is responsible for supporting leadership to the culinary team, assisting directions in driving stellar business profitability and productivity, alongside leading the team by example in providing outstanding service, adhering to all established standards & procedures.
ACCOUNTABILITIES:
Responsibilities include creating and upholding a positive culture, assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Executive Chef’s absence to ensure that the culinary team has proper direction.
1. Support & oversee food preparation to meet the specifications of guests in a timely manner.
2. Enforcing cost control measures are in place with accuracy in the measurements of kitchen ingredients and food portions.
3. Ensuring the culinary team adheres to set standards, procedures, department rules and sanitation requirements, constantly improving upon for further effectiveness.
4. Support maintenance with all kitchen tools & equipment, taking necessary corrective actions.
5. Managing the kitchen inventory and ensuring supplies are fresh and of high quality.
6. Ensuring proper food temperatures when cooking and managing proper storage at all times.
7. Taking charge of kitchen opening, closing and administrative duties as directed.
8. Supporting in purchases ranging from equipment to managing food stock ordering according to appropriate budget & par levels set and managed according to business needs.
9. Ensure sufficient staffing levels are maintained, with training & development planned, implemented & monitored for all team members; induction and mentorship with continuing development opportunities, supporting their employment & growth journey.
10. Review and implement action plans according to directions shared covering matters ranging from HR, cost control and guest feedback.
11. All workplace safety and food hygiene regulatory guidelines must be strictly adhered to by all team members, at all times.
12. To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel’s overall business objectives.
QUALIFICATIONS:
· A diploma holder preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
· Minimum 5 years of experience in European culinary and 3 years managerial experience.
SKILLS:
· Knowledgeable and passionate about European and Asian cuisine preferred.
· Attentive, adaptive, strong team player with an eye for detail, whilst still having the ability to work independently with minimum supervision.
