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Junior Sous Chef - Raffles

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عدد الوظائف الشاغرة

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الوصف الوظيفي

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:

  • Education and Experience:

    • Culinary degree or equivalent qualification in culinary arts required.
    • Minimum of 3 years of experience in a professional kitchen with at least 1 year in a supervisory or lead cook role.
    • Experience in highend restaurants or luxury hotels is preferred.
  • Skills and Competencies:

    • Strong culinary skills with a solid understanding of various cooking techniques cuisines and presentation styles.
    • Leadership abilities with a collaborative approach to working with kitchen staff.
    • Excellent organizational and multitasking skills with attention to detail and a commitment to maintaining high standards.
  • Personal Attributes:

    • Passionate about culinary arts and dedicated to creating exceptional dining experiences.
    • Ability to work efficiently in a fastpaced environment while maintaining a positive and professional attitude.
    • Flexibility to work varied shifts including evenings weekends and holidays.


Remote Work :

No


Employment Type :

Fulltime

نوع التوظيف

دوام كامل

نبذة عن الشركة

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