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.
• Stock Management: Assist in managing inventory, including ordering ingredients, tracking stock, and minimizing waste. Report low stock levels to the Chef de Partie or Kitchen Manager.
• Training & Mentoring: Guide and train commis chefs and kitchen assistants, providing direction and helping them develop their skills within the kitchen.
• Quality Control: Ensure that the quality and presentation of food meet the highest standards before it leaves the kitchen. Notify senior chefs of any issues with food quality or presentation.
• Cleanliness and Organization: Maintain cleanliness and orderliness in the kitchen and at the designated station. Regularly clean kitchen equipment and utensils.
• Team Collaboration: Work effectively with other members of the kitchen team, including the Chef de Partie, Sous Chef, and other chefs, to ensure smooth kitchen operations.
• Assisting in Menu Development: Assist with the development of new dishes and contribute ideas for menus and seasonal specials when required.

Desired candidate profile

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
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.