SCOPE
Reporting to the Sous Chef, the Junior Sous Chef is responsible for assisting in the management of kitchen operations and overseeing the day-to‑day activities of the designated kitchen within the hotel, including purchasing, cost and quality control, and inventory tracking.
OVERALL OBJECTIVES
* Directs food preparation in collaboration with the Chef de Cuisine.
* Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
* Assists with organizing special events and special food promotions.
* Assists with menu planning, inventory, ordering and management of supplies.
* Ensures that food is top quality and that kitchen is in good condition.
* Oversees and supervises kitchen staff including scheduling and training.
* Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
* Monitors and maintains kitchen equipment.
* Maintain sanitation, health and safety standards in work areas at all given time and complies with food safety standards.
* Attend all briefings and participate in training.
* Follow food and beverage safety and hygiene policies and procedures.
* Other ad-hoc duties.
REQUIREMENTS
* Positive, friendly, professional and confident, with good interpersonal skills.
* Ideally you will have at least 4 years in a similar role.
* The ability to work effectively in a team environment.
* Familiar with HACCP requirements.
* Knowledge of Health and Safety rules and procedures.
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