Junior Sous Chef Greek Specialty

Job Description • With the restaurant chef, organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel. • Support the development of Restaurant cuisine concepts and standards. Be familiar with local market & suppliers. • Recommend Greek concept menu changes according to seasonal product availability. • Adhere to TIVOLI food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. • Continually look to recommend improvements and additions to the TIVOLI presentation guidelines. • Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices. • Maintain outlet safety at all times. • Take responsibility for asset management of all outlet property and facilities. • Participate in departmental training to improve departmental skills and hotel service levels, providing team members the training and resources to take care of our guests. • Promote positive inter-departmental relations through candid communication and cooperation. Qualifications • Extensive experience working in a professional kitchen specialized in Greek cuisine. • Proficient in various cooking techniques and cuisines. • Strong leadership and management skills. • Ability to oversee kitchen operations and assist the Sous Chef. • Knowledge of food safety regulations and kitchen hygiene practices. • Capacity to create menus, train kitchen staff, and manage inventory. • Adaptability and problem-solving skills in a fast-paced environment