A Junior Sous Chef responsible for assisting with the supervision and coordination of kitchen operations and kitchen personnel within the Hotel. Ensure food in all areas of the kitchen are according to standard procedures, recipe cards, photographs, and given instructions. Ensure high-quality food standards and in assist in the smooth operation of the kitchen.
Job Responsibilities:
· Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures
· Plan, prepare, and implement high-quality food and beverage products and set-ups in the restaurant
· Work seamlessly with recipes, standards, and plating guides
· Conduct regular taste tests and plate presentations to maintain quality standards and uphold the reputation of the establishment
· Maintains a complete SOP Manual for Outlet Kitchen Operation
· Ensure that all dishes leaving the kitchen meet the highest standards of taste, texture, and appearance.
· Assist in managing the kitchen's inventory, ensuring that all necessary ingredients are available for daily production
· Monitor food cost and portion control to reduce waste and maintain cost efficiency.
· Maintain cleanliness and hygiene according to safe and sound procedures as well as established Food Safety Management System standards
· Use all equipment, tools, and machines appropriately
· Prepare menus as requested
· Always maintain a professional and positive attitude towards team members and supervisors
· Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly
· Assist in training and development of junior staff members
· Observes movement of menu items, anticipates and recommends changes to meet rising Guests’ expectations
· Suggests and assists with menu and recipe upgrading, development, costing and implementation
· Check and follow up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control, and cost at all times
· Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner
· Understand, practice, and promote teamwork to achieve missions, goals, and overall departmental standards
· Maintain an acceptable degree of knowledge with regard to food product
· Comply with all of the established hotel operational policies & procedures
Qualification:
· Certificate from a recognized culinary institution or an appropriate amount of progressive work experience to waive academic qualifications
· Possess a valid Food Hygiene certificate
Experience:
· Minimum 4-6 years with progressive positions from Chef de Partie in varying cuisine’s (with emphasis on American Style) in comparable operations
