Job Summary: The Junior Sous Chef will support the Sous Chef and Executive Chef in managing the kitchen operations ensuring the preparation and presentation of highquality dishes. This role requires a detailoriented culinary professional with strong leadership potential a commitment to maintaining high standards and a passion for creating memorable dining experiences.
Key Responsibilities:
Kitchen Support:
- Assist the Sous Chef and Executive Chef in overseeing daily kitchen operations including food preparation cooking and plating.
- Ensure the consistent quality and presentation of all dishes according to established recipes and standards.
- Supervise and support kitchen staff including line cooks and prep cooks ensuring efficient and effective kitchen operations.
Quality and Safety:
- Maintain high standards of food safety hygiene and cleanliness in the kitchen adhering to health regulations and hotel policies.
- Monitor ingredient quality and manage inventory to ensure freshness and minimize waste.
- Conduct regular checks to ensure proper storage and handling of food items.
Team Development:
- Provide training and guidance to junior kitchen staff promoting skill development and adherence to kitchen procedures.
- Assist in scheduling and managing shifts to ensure adequate kitchen coverage and efficient operation.
Operational Efficiency:
- Contribute to the development and implementation of kitchen procedures and best practices to enhance efficiency and consistency.
- Assist in ordering and managing kitchen supplies maintaining inventory levels and controlling food costs.
Guest Experience:
- Collaborate with the culinary team to create and execute special menu items seasonal dishes and unique culinary experiences.
- Address any guest feedback related to food quality or presentation ensuring prompt and satisfactory resolution.
Qualifications :
Qualifications:
Remote Work :
No
Employment Type :
Fulltime