Junior Sous Chef (Breakfast)

• Manage the day to day operations of an area in the kitchen e.g. banquet pastry cold food & a la carte.
• Distribute work equally to ambassadors.
• Work closely with standard recipes and plate presentation in order to maintain standards of quality in production presentation & taste.
• Maintain a good relationship with other ambassadors providing instruction and encouragement as needed.
• Fill store requisition & daily ordering for his/her area of the kitchen.
• Assume the responsibility for cleanliness sanitation and neatness of the kitchen.
• Ensure proper product storage food rotation labeling & following FIFO system.
• Able to handle mise en place & hand over shifts.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects assigned by hotel management and ambassadors.
• Be aware of and comply with all legislation affecting the operation including licensing regulations health regulations and fire and safety regulations.
• Relate guest comments positive or negative to the Director of Culinary making use of the kitchen log book.
• Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as led by the Hygiene Officer including physical cleaning of areas as required.
• Disinfect and sanitize cutting boards and worktables constantly during the shift.
• Know and apply ability to operate kitchen equipment safely and properly in the kitchen.
• Report and handle any accident immediately no matter how minor.
• Respond properly in any hotel emergency or safety situation.
• Provide a courteous and professional service at all times.
• Organise each food service so that it runs efficiently and productively.
• Liaise with Director of Culinary and Executive Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel.
• Coordinate food production and kitchen team to meet food preparation and service requirements.
• Ensure all food produced is in line with kitchen recipes and standards.
• Check all food is stored and handled as per current food health and hygiene regulations.
• Ensure that work area equipment and section is kept clean at all times in accordance with current health and hygiene regulations.
• Monitor daily kitchen food and product requirements and advise Director of Culinary of these well in advance.
• Monitor food ppreparation and wastage costs control these by following efficient preparation methods and standard recipes.
• Suggest any improvements that could be made to improve existing service or procedures log and inform the Department Manager of any service or system problems.
• Do not divulge any Hotel or guest information either during or after employment with the company.
• To ensure all ambassador wear the correct uniform and name badge at all times. Ensuring that they maintain a high standard of personal appearance and hygiene adhering to the hotel and department grooming standards.
• To ensure that all ambassadors provide a friendly courteous and professional service at all times.
• To assist in the training of ambassadors making sure that they have the skills necessary to perform their duties in the most productive way.
• To attend training sessions and meeting as and when required.
• To conduct and/or contribute to regular Hotel and Department Meetings.
• To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you including redeployment to other departments/areas if required.
• Any other reasonable request as required by Hotel Management.

Qualifications :

• Immaculate grooming articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors.
• Has the ability to work autonomously.
• Has the ability and willingness to undertake further development.
• Appreciates and maintains an effective outlet for stress.
• An understanding of luxury guest expectations.

Remote Work :

No

Employment Type :

Fulltime