Junior Sous Chef

General Responsibilities

• As a member of LHW (Leading Hotels of the World) you are responsible for maintaining the standards as set by LQA (Leading Quality Assurance) and applying the Anantara Brand.
• To ensure the highest hotel standards of luxury and quality are delivered consistently to our guests. 
• To have an understanding of the Hotels Vision & Mission statement is communicated to the team
• To comply with Anantara The Marker Dublin Hotel competencies and positive behaviours 
• To ensure that areas of responsibility are clean and well maintained and cleaning checklists are adhered to.
• To report defective materials and equipment to the appropriate Departments.
• To ensure that personal objectives are set and achieved on a yearly basis.
• To ensure a consistently high level of security is well maintained throughout the Hotel.
• To have strong product knowledge of all areas of the hotel.
• To comply with the hotels cash handling procedure. 
• To anticipate guests needs and ensure that service is provided to the level they require and beyond their expectations

Specific Kitchen  Duties

• To follow all departmental sops.
• To ensure food quality is checked and managed.
• To support sections to ensure the team are cooking the dishes to the agreed standard checking quality flavour seasoning and presentation.
• To keep to the LQA standards for food orders ensure the team are working quick safe and focused.
• To identify areas that we can improve the food quality and guest experience.
• To assist in fridge management stock rotation and food cost management.
• To ensure that the teams are following Mise en Place lists and sections are ready for service in timely manner.
• To create and implement of new dishes and recipes.
• To teach the junior team members cooking skills and techniques.
• To develop your own and the teams cooking craft.
• To self-motivate and sets a positive example for employees by their attitude and performance.
• To demonstrate high levels of energy enthusiasm and professionalism.
• To encourage the team towards Hotel and individual objectives and aims.
• To concern for their team members and interacts with them in a positive manner. 
• To provide a great work environment and treating each other with dignity and respect and embracing diversity (TEAM).
• To demonstrate strong leadership skills and regularly shows an ability to adjust their approach to deal with different people and situations.
• To communicates in a structured and effective manner with their team.
• To build and sustains effective relationships with employees and customers.
• To motivate inspires and empowers others to improve performance.
• To be fully knowledgeable and complaint with the leading Hotels of the World LQA program.

Skills:
Culinary Food & Beverage passion for food

Benefits:
Uniform Dry Cleaning Meal Allowance / Canteen Staff Discounts

Qualifications :

1 to 2 years experience as a chef de Partie in a luxury Hotel 

Culinary Qualifications

Knowledge of Thai Culture desirable 

Additional Information :

Remote Work :

No

Employment Type :

Full-time