Junior Sous Chef

SCOPE Reporting to the Sous Chef, the Junior Sous Chef is responsible for assisting in the management of kitchen operations and overseeing the day-to-day activities of the designated kitchen within the hotel, including purchasing, cost and quality control, and inventory tracking. OVERALL OBJECTIVES Directs food preparation in collaboration with the Chef de Cuisine. Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly. Assists with organizing special events and special food promotions. Assists with menu planning, inventory, ordering and management of supplies. Ensures that food is top quality and that kitchen is in good condition. Oversees and supervises kitchen staff including scheduling and training. Offers suggestions and creative ideas that can improve upon the kitchen’s performance. Monitors and maintains kitchen equipment. Maintain sanitation, health and safety standards in work areas at all given time and complies with food safety standards Attend all briefings and participate in training. Follow food and beverage safety and hygiene policies and procedures. Other ad-hoc duties REQUIREMENTS Positive, friendly, professional and confident, with good interpersonal skills. Ideally you will have at least 4 years in a similar role The ability to work effectively in a team environment Familiar with HACCP requirements Knowledge of Health and Safety rules and procedures