Responsibilities
As Junior Sous Chef, your key responsibilities include preparing, cooking, and presenting dishes within your specialty. You are also responsible for managing and training any demi‑chef de parties or commis working with you, helping the head chef to develop new dishes and menus, and ensuring that you and your team maintain high standards of food hygiene and follow health and safety regulations. Additionally, monitoring portion and waste control to maintain profit margins is a crucial part of your role. By fulfilling these responsibilities, you'll play a vital role in ensuring the success of the kitchen and all hotel food and beverage operations.
Qualifications
Most importantly, to be successful in this role you will be passionate about providing an exceptional guest experience and living through our brand standards.
* Great cooking skills and a deep understanding of different ingredients, flavors, and cooking techniques.
* A cool head and ability to work well under pressure; ability to delegate tasks appropriately to your team members and strong organisational skills to manage your section effectively.
* A commitment to maintaining a clean and hygienic kitchen environment, including adherence to food safety regulations and proper use of kitchen equipment and cleaning products.
* An understanding of profit margins to ensure that the kitchen runs efficiently and profitably, allowing you to excel in your role and contribute to the success of the kitchen and restaurant.
Location
Radisson Red London Twickenham, 198 Whitton Road, Twickenham, Middlesex, TW2 7BA
Benefits
* Industry‑leading training and leadership development opportunities.
* Hotel discounts portfolio wide – staff rates and up to 50% discount on food & beverage and spa.
* Access to Stream – Stream up to 40% pay as it is earned and set automatic savings to support your financial wellbeing.
* 24/7 access to our employee assistance programme.
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