Junior Sous Chef

Roles and responsibilities

• With the restaurant chef, organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.
• Support the development of Restaurant cuisine concepts and standards. Be familiar with local market & suppliers.
• Recommend Greek concept menu changes according to seasonal product availability.
• Adhere to TIVOLI food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
• Continually look to recommend improvements and additions to the TIVOLI presentation guidelines.
• Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
• Maintain outlet safety at all times.
• Take responsibility for asset management of all outlet property and facilities.
• Participate in departmental training to improve departmental skills and hotel service levels, providing team members the training and resources to take care of our guests.
• Promote positive inter-departmental relations through candid communication and cooperation.

Qualifications

• Extensive experience working in a professional kitchen specialized in Greek cuisine.
• Proficient in various cooking techniques and cuisines.
• Strong leadership and management skills.
• Ability to oversee kitchen operations and assist the Sous Chef.
• Knowledge of food safety regulations and kitchen hygiene practices.
• Capacity to create menus, train kitchen staff, and manage inventory.
• Adaptability and problem-solving skills in a fast-paced environment

• Assisting in Kitchen Management

  • Support the Sous Chef in overseeing kitchen operations and staff.
  • Help in scheduling and training kitchen staff to maintain high standards.

• Food Preparation and Cooking

  • Prepare and cook dishes according to established recipes and standards.
  • Ensure that food is presented attractively and served at the appropriate temperature.

• Quality Control

  • Monitor food quality and consistency throughout the cooking process.
  • Conduct regular taste tests and adjust seasonings as needed.

• Inventory and Stock Management

  • Assist in managing inventory levels and placing orders for supplies.
  • Ensure proper storage of food items and adherence to safety standards.

• Maintaining Cleanliness

  • Ensure the kitchen and work areas are clean and organized at all times.
  • Adhere to health and safety regulations in food preparation and storage.

• Collaboration and Teamwork

  • Foster a positive and collaborative kitchen environment.
  • Communicate effectively with team members and other departments.

Desired candidate profile

Educational Qualifications

• Culinary Degree: Preferred; completion of a recognized culinary program or apprenticeship.
• Food Safety Certification: Required, such as ServSafe or equivalent.

Experience

• Previous Experience: 2-4 years in a professional kitchen, with at least 1 year in a supervisory or leadership role (e.g., as a line cook or chef de partie).

Key Skills

• Culinary Skills: Proficient in various cooking techniques and cuisines; ability to create and execute dishes to high standards.
• Leadership Abilities: Capability to assist in managing kitchen staff, training new team members, and coordinating kitchen operations.
• Time Management: Strong ability to prioritize tasks and work efficiently in a fast-paced environment.

Personal Attributes

• Passion for Food: Enthusiastic about culinary arts and staying updated on food trends and techniques.
• Team Player: Collaborative mindset, willing to support and motivate team members.
• Attention to Detail: Focus on presentation, quality, and consistency in all dishes.

Technical Skills

• Knowledge of Kitchen Equipment: Familiarity with commercial kitchen equipment and tools.
• Menu Development: Basic understanding of recipe development and menu planning, including cost control.

Additional Qualifications

• Flexibility: Willingness to work various shifts, including evenings, weekends, and holidays.
• Multilingual Skills: Proficiency in additional languages can be beneficial, especially in diverse kitchen environments.