Junior Sous Chef

•             Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements

•             Manage the kitchen inventory and ensuring supplies are fresh and of high quality

•             Take charge of kitchen opening, closing and other side duties as directed by the Executive Chef or Chef De Cuisine

•             Assist with the preparation and planning of meal designs.

•             Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

•             In conjunction with the F&B management team, assists in maintaining a high level of service in accordance with established standards.

•             Customize meal plan that are unique to the demands and preferences of the customers needs.

•             Interact with customers to gauge feedback from time to time. Use feedback for improvement.

•             Monitor the food production operations to ensure that the highest hygiene, safety and quality standards are met.

•             Plan and direct food preparation and culinary activities.

•             Control the food cost by reviewing and approving all store requisitions and direct purchases and minimize wastage.

•             Develop and implement stock and food production control policies and procedures.

•             Ensure compliance with licensing and food production regulations.

•             Ensure that the quality of food is consistently high and that hygiene standards are met.

•             Manage and oversee all logistics of food production in all the business units to ensure a smooth running of the operations.

•             Assist the Chef by leading, supervising, coaching and motivating kitchen’s employees.

•             Set and monitor performance standards for staff. Provide regular feedback to encourage improvement.

•             Review staff levels to meet service, operational and financial objectives in collaboration with the Chef and Executive Chef.

•             Participate actively in the preparation of budgets and implementation of effective control of food cost.      

•             Ensure as reasonably practicable, the safety, health and welfare of employees at work.

•             Support in the implementation of health and safety risk management programs relevant to the kitchen operations and working environment

•             Report incidents to the H&S department and support in the investigation of accidents and incidents.

•             Ensure adherence to existing local H&S legislations and regulations as well as to any other established H&S policies and procedures.

QUALIFICATIONS

•             At least 8 years of culinary working experience in the hospitality industry.

•             Diploma from a recognised culinary institution.

•             Valid Food Handler Certificate.

•             Strong passion for the art of food design.

•             Strong knowledge of cooking methods, kitchen equipment, and best practices.

•             Creative and innovative passionate culinarian with a great sense of presentation.

•             Proactive, dynamic and professional attitude with strong interpersonal skills.

•             Strong hospitality management and excellent service-oriented mind set

•             Flexible with a 'can do' attitude.

•             Ability to develop, implement and maintain systems.

•             Teamwork-oriented with outstanding leadership abilities.

•             Detail-oriented with excellent organizational skills

•             Ability to work in a fast pace and dynamic environment.