Description:

As Junior Sous Chef, you are responsible for daily overall kitchen operational excellence, kitchen management and consistent in ensuring the food quality is at the highest level as set by the standards. This position is instrumental in maintaining a profitable, clean, organized, and harmonious kitchen.  You will :

• Assist the Sous Chef / Chef de Cuisine / Executive Sous Chef in performing his duties and acts in his absence.
• Attends daily F&B Production briefing or F&B briefings/Catering and any meetings if invited or assigned.
• Attend NSF/FSMS/ESG meeting if required and / or assigned.
• Maintains good and open-minded relationships with other F&B section heads, outlets and other departments within the hotel.
• Ensure all NSF/FSMS and ESG records are kept on time and in a professional set up as set by the management.
• Supervise and allocate work to team, according to their knowledge and skill level.
• Submit new proposals to the Chef de Cuisine / Executive Sous Chef for discussion prior to food tasting.
• Assist in developing recipes and presentation pictures for new menus and standards accurately and always update them.
• Maintains communication within F&B Production department during the absence of Chef de Cuisine / Executive Sous Chef and record all daily reports and complaints.
• Keeps and reports any incident, problems and complaints to Chef de Cuisine / Executive Sous Chef.
• Takes necessary actions, counselling and trainings for band members whenever situation arises or requires.
• Assists Sous Chef / Chef de Cuisine / Executive Sous Chef to keep food cost within the assigned budget to ensure profitability
• Assist Receiving of all goods (Meats, Seafood, Grocery, Fruits, Vegetable, Diary)
• Assist effective storage and stock levels in all stores, walk in fridges, fridges and freezers.
• Assist the daily ordering and requisitions to meet budgeted food cost without effecting quality.
• Assist and control production of all Food in the Kitchens.
• Ensures the hotel cost control policies and procedures are followed
• Contributes to overall profits, through prevention of wastage and maximizing use of raw materials
• Work closely with the Chief Steward and Stewarding team.
• Work closely with Maintenance / Engineering Team
• Work closely with Materials Control Department
• Follow and practice NSF/FSMS/ ESG and local Hygiene laws at all times
• Ensures standard of food quality and safety at all times
• Ensure all items are prepared according to recipe cards, plating guides, and photographs.

Requirements:

• Secondary school or degree and/or previous work experience for at least 10 years.
• Strong organizational skills and interpersonal skills and the ability to work under pressure keep calm in difficult situations, problem solving skill and focused in a fast-paced working environment
• Well-developed leadership skills
• Ability to give clear and concise instructions
• Proactive work style
• Creative and innovative
• Strong knowledge of food and beverage
• Hands-on approach to all operational aspects
• Excellent communication skills and computer skills
• Well training and coaching skills