As Junior Sous Chef, you are responsible for daily overall kitchen operational excellence, kitchen management and consistently ensuring the food quality is at the highest level as set by the standards. This position is instrumental in maintaining a profitable, clean, organized, and harmonious kitchen. You will:
Assist the Sous Chef / Chef de Cuisine / Executive Sous Chef in performing his duties and act in his absence.
Attend daily F&B Production briefing or F&B briefings/Catering and any meetings if invited or assigned.
Attend NSF/FSMS/ESG meetings if required and/or assigned.
Maintain good and open-minded relationships with other F&B section heads, outlets and other departments within the hotel.
Ensure all NSF/FSMS and ESG records are kept on time and in a professional setup as set by the management.
Supervise and allocate work to team, according to their knowledge and skill level.
Submit new proposals to the Chef de Cuisine / Executive Sous Chef for discussion prior to food tasting.
Assist in developing recipes and presentation pictures for new menus and standards accurately and always update them.
Maintain communication within F&B Production department during the absence of Chef de Cuisine / Executive Sous Chef and record all daily reports and complaints.
Keep and report any incident, problems and complaints to Chef de Cuisine / Executive Sous Chef.
Take necessary actions, counselling and training for team members whenever situations arise or require.
Assist Sous Chef / Chef de Cuisine / Executive Sous Chef to keep food cost within the assigned budget to ensure profitability.
Assist in receiving all goods (Meats, Seafood, Grocery, Fruits, Vegetables, Dairy).
Assist effective storage and stock levels in all stores, walk-in fridges, fridges and freezers.
Assist in daily ordering and requisitions to meet budgeted food cost without affecting quality.
Assist and control production of all food in the kitchens.
Ensure the hotel cost control policies and procedures are followed.
Contribute to overall profits, through prevention of wastage and maximizing use of raw materials.
Work closely with the Chief Steward and Stewarding team.
Work closely with Maintenance / Engineering Team.
Work closely with Materials Control Department.
Follow and practice NSF/FSMS/ESG and local hygiene laws at all times.
Ensure standard of food quality and safety at all times.
Ensure all items are prepared according to recipe cards, plating guides, and photographs.
Requirements:Secondary school or degree and/or previous work experience for at least 10 years.
Strong organizational skills and interpersonal skills, with the ability to work under pressure and keep calm in difficult situations.
Problem-solving skills and focus in a fast-paced working environment.
Well-developed leadership skills.
Ability to give clear and concise instructions.
Creative and innovative.
Strong knowledge of food and beverage.
Hands-on approach to all operational aspects.
Excellent communication skills and computer skills.#J-18808-Ljbffr