Junior Sous Chef

To constantly focus on guest care and service. Ensuring that everything that is done well improves and enhances the guest experience. - To be fully conversant with the menu and to be adaptable with continual changes to ensure that the menu is kept in line with customer demands and hotel policies. - To ensure that the correct and same ingredients are used as specified by the Executive Chef to ensure quality is upheld at all times. - To maintain and constantly develop the finest selection of dishes that compromises the menus that the hotel offer in conjunction with the standards laid by the hotel. - To direct responsibility for all dishes served in your section. - To attend any necessary training sessions or meetings. - To make sure that Hotel Policy, the Vision Statement, and Departmental Objectives are followed and utilised at all times. - To ensure that all appliances, fixtures and fittings are safe and work in accordance with Health & Safety regulations and report any faults to the Security Manager. - To be fully aware of the Hotel's Fire Safety Procedures and Health & Safety regulations. - Actively support the hotel's team culture, and help to achieve the hotel's vision, values and goalsDiploma / Advanced Diploma / Higher Graduate Diploma / DVM / DKM Level 4 / DLKM Level 5