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Junior Sous Chef - Labourdonnais Waterfront Hotel

Assisting the Head Chef by ensuring that exceptional, efficient food service is provided by the kitchen to the Hotel Complex.

RESPONSIBITIES:

To provide guidance and training to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
To implement approved kitchen strategy in collaboration with the Head Chef
To ensure that kitchen operating procedures (SOP’S) are implemented
To plan Day to day operation of kitchen, organize and control optimum functioning
To produce quality food and to present it timorously at optimal cost under hygienic conditions
To comply to HACCP plan
To ensure system of controlling quality and portion consistency of food is maintained
To adhere to purchasing policies and procedures
To ensure that security of stores and stock are maintained at all times
To coordinate with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
To assist Head Chef with menu creation
To ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
To assess quality control and adhere to hotels service standards
To lead kitchen team in Head chef's absence
Any other cognate duties assigned by Reporting Line

Ninety – Six Hotel Collection