Jr Sous Chef - Azure Beach Club

Jr. Sous Chef – Azure Beach Club This position ensures a courteous, professional, efficient, and flexible service consistent with standards, policies & procedures in order to maximize guest satisfaction. Prepares and cooks food and maintains cost control while leading and motivating the Chef de Partie and Commis Chefs. • Accountable for the quality, consistency, and production of the food. • Exhibits culinary talents by personally performing tasks while leading the staff • Develops and trains the team to improve results. • Supervises restaurant kitchen shift operations and ensures standards and procedures are followed. • Setting and ensuring culinary standards and responsibilities are met. • Recognizes quality products, presentations, and flavors. • To ensure that the assigned kitchen is managed efficiently according to the established concept statement. • To assign responsibilities to subordinates, implementing the multi-tasking principle. • To check subordinates’ performance periodically. • To be a hands-on manager and always present in the operation, especially during busy periods. • To implement flexible scheduling based on business patterns. • To establish and strictly adhere to the par stocks for all operating equipment, supplies, and inventory items, and to ensure that the outlet is adequately equipped. • To conduct monthly inventory checks on all operating equipment and supplies. • To control the requisitioning, storage, and careful use of all operating equipment and supplies. • To conduct daily pre-shift briefings to employees on preparation, service, and menu. • To liaise with the Food & Beverage department on daily operations and quality control. • To handle guest inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow-up with guests. • To be demanding and critical when it comes to operational standards. • To always ensure and enforce the respect of the HACCP manual. • To report immediately any HACCP-related issue to the Executive Sous Chef and Sous Chef. • To ensure that the outlet is kept clean and organized, both at the front as well as the back of the house. • To liaise and organize with assigned Stewards and the chefs that the established cleaning schedules strictly adhere to. Qualifications • Diploma in Hospitality & Catering • Diploma in Professional Cookery • Basic Hospitality or Catering training • Basic Food Hygiene, HACCP certification