Junior Sous Chef

Assist the Sous Chef or Chef de Cuisine to set standards and maintain them to The standards Ensure the smooth operation of the department in charge by optimizing the use of materials and manpower thereby maximizing revenue and guest satisfaction. Coordinate and execute training of Kitchen colleagues Be able to motivate colleagues Cook any food on a daily basis according to business requirements Assist the Chef de cuisine/Sous Chef in the supervision of all colleagues engaged in the kitchen Attend daily meetings with the Executive Chef / Executive SousChef regarding the menus Attend meetings as required in the Operational Manual and update the Executive Chef / Executive Sous Chef on points raised. Attend daily and monthly meeting with his department kitchen colleagues and report to Executive Sous Chef/Chef de Cuisine (or designate when instructed) Assist the Chef de cuisine or Sous Chef in establishing culinary standards specific to banquets which meet the needs of the target market. Assist the Chef de cuisine or Sous Chef in planning menus and recipes and test samples in conjunction with the Executive Chef / Executive Sous Chef and/or Chef de Cuisine. Write specific and accurate product specifications and standards recipes for use in the computer and by the Materials manager Use wherever possible locally and seasonally available products in menus and specials. Inspect daily all fresh food received to ensure the quality is maintained. Inspect twice daily all food stores and refrigerated areas and suggest where necessary correct storage methods to comply with Health & Safety regulations to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Chef (or any designates) Check on a daily basis food preparation individual costs quality quantity inventories and portion control. Conjunction with the Chef de cuisine/Sous Chef establish job methods and supervise on a regular basis and correct if necessary cooking standards to maintain a high quality of food and service on quality basis. During service periods to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards.

Qualifications :

3 years experience as Chef de Partie or similar position Strong communication skills verbal listen and writing Innovative proactive and reliable Ability to work well under pressure and in a multi cultural environment Cost awareness Basic Food and Hygiene training certification Managerial & Computer Skills Job Description High Communication Skills and fluent in English. Additional Language is a plus Knowledge of Product Specification Creative in terms of quality/presentation of food Leadership and Team builder Versatile & Resourceful

Remote Work :

No

Employment Type :

Fulltime