Junior Sous Chef
Junior Sous Chef
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Scope of position:
To coordinate and ensure the smooth and efficient flow of the culinary operations in Kitchens. Maintain and enhance the food products through a creative menu development and presentation. Always act in a professional manner and promote the companys Mission Vision and Values through example. Strive to exceed guest expectation and take the culinary team going from good to great.
Responsibilities:
- Conduct daily shift briefings to kitchen colleagues.
- Promote a Fun/ Professional and Disciplined work environment.
- Lead by example Cape Grace: Mission Vision & Values.
- Support/Coach/Lead & motivate cold kitchen colleagues.
- Actively share ideas opinions & suggestions in weekly Sous Chef meeting.
- Ensure storeroom requisitions are accurate to minimize repeat visits.
- Ensure all cold kitchen colleagues are aware of standards & expectations.
- Ensure proper weekly & annual vacation scheduling of all kitchen colleagues while maintaining Cape Grace quality standards.
- Promote Health and Safety at all times.
- Ensure proper hygiene as per Municipality.
- Ensure all grooming spot check and temperature control sheets are filled as required.
- Complete monthly 1 on 1s probation & annual reviews as scheduled.
- Maintain cleanliness and proper rotation of product in all chillers.
- Maintain consistent on the job training sessions for culinary colleagues.
- Liaison daily with Outlet Managers to keep open lines of communication & guest feedback.
- Daily checking of all buffet set ups to ensure appropriate equipment food and staffing are in place and on time.
- Creation of daily Breakfast Lunch & Dinner buffet menus according to guest preference.
- Maintain & improve all food preparations & presentations.
- Maintain & improve all cold amenity preparations & presentations.
- Provide consistent buffet item rotation and quality.
- Actively recruits talent to broaden Fairmont Cape Grace skill set.
- Ensure buffet turn around are done on time.
- Actively seeks ways to enhance speed of service for all IRD orders.
- Conduct monthly EOS committee meetings to address colleague EOS issues.
- Strives to improve J.D.P results for Food Quality in I.R.D.
- Performs any other reasonable duties as required by the department head.
Qualifications :
- Fluent in the English language (verbal & written) second language is an asset.
- Matric and registered level 3 Culinary Diploma
- International experience advantageous
- Minimum of 4 years progressive management experience in a luxury hotel kitchen or related field.
- Computer literate in Excel Word Outlook Materials and e mail.
- Analytical and Conceptual thinking ability and implementation skills
- Must be flexible in terms of working hours.
- Must be physically fit.
- Must have great leadership and communication skills.
- Must be effective at listening to understanding and clarifying the concerns and issues raised by coworkers and guests.
- Must maintain composure and a level head under pressure.
- Must be able to handle a multitude of tasks in an intense everchanging environment.
- Must be effective at handling problems in the workplace including anticipation
- prevention identification and solutions as necessary.
- Must possess outstanding guest services skills.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
