About the Role
To assist the Sous Chef in the daily operation of the Cold Kitchen. The Junior Sous Chef requires good leadership qualities, organizational and administrative talent.
Main Duties:
- To actively participate in the training and development of Culinary colleagues according to the monthly training plan, JD Power report, "comment cards", hygiene reports and any other highlighted areas for fine tuning that would benefit the team and guests.
- Interacts with other departments related to areas of responsibility and develops solid working relationships with them.
- To assume full responsibility in the absence of the Sous Chef.
- To have a complete understanding of, and adhere to the company's policy relating to food hygiene and safe food handling practices.
- To liaise with the Stewarding Manager in order to ensure high standards of cleanliness in all areas of the kitchen, such as machinery, small kitchen equipment, floors and fridges
- To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
- Perform daily storeroom inspections of all refrigerators to ensure that proper rotation of food is adhered to
- To assist the Sous Chef and Executive Chef in communicating and delegating to the team about the production schedule for the day and on collating quantities to be produced for the next days from the forecasted business
- To supervise all colleagues during the set-up and service
- To ensure that all reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Sous Chef and Executive Chef in an accurate and punctual manner
- To ensure all "quality ingredients" are accurately ordered, received and stored following F.I.F.O. rotation.
- To ensure all production are professionally prepared in accordance with recipes, plating guides, buffet set ups, with an emphasis on maximising production time and minimizing waste to support the Culinary Team in achieving its financial targets.
- To develop "Chef's Creations" that meets the needs of the target market and are in line with the operating concept for the restaurant-hotel.
About You
- 2 years work experience as Junior Sous Chef in five star hotel
- Solid International Culinary experience
- Working with multi-cultural teams
- With excellent market knowledge and with proven innovative culinary ideas
Kateryna Diachenko
Professional recruiter
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