Reporting into the Executive Chef, the Junior Sous Chef is responsible for coordinating, supervising and directing all aspects of the hotel’s food operation. You are expected to provide training, build efficient SOP’s, establish and enforce specs, maintain hygiene and to develop a culture of high performance with a team identity. You are ultimately responsible for strong P&L outcomes while delivering world class dining experiences.
- Maintain the quality of Pastry products. Ensure guest satisfaction goals are achieved and/or exceeded.
- Conduct periodic vendor reviews to ensure favourable terms.
- Ensure non-standard culinary requests are met with regard to special dietary needs of guests.
- Provide support of a specialist nature to the wider hotel team. Consult with relevant department heads regularly and as necessary to ensure strong outcomes of hotelwide initiatives.
- Ensure that standards and procedures are being understood and practiced by all staff. Continuously ideate on workflow efficiencies.
- Guarantee compliance where relevant (hygiene, licensing, employment …etc)
- Identify, onboard, train and develop personnel within the department. Foster healthy and productive team culture. Manage performance and conduct periodic review of department staff.
- Be fully accountable to budget and P&L elements. Responsible for the financial management of the operation
- Set preventative maintenance schedule for all relevant operational equipment.
- Prepare reports to communicate (daily, monthly, quarterly. Etc) performance results to the executive team. Identify opportunities for improved performance and growth.
