Jnr Sous Chef
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Key skills for this role
About the Role
IHG Hotels & Resorts is hiring a Junior Sous Chef to assist the Head Chef in kitchen operations, ensuring high-quality food preparation and presentation. The role involves supervising kitchen staff, controlling costs, maintaining hygiene standards, and assisting with menu development.
Key Skills for This Role
Responsibilities
- Ensure all food is prepared fresh and of the highest quality
- Ensure correct preparation and presentation of dishes in accordance with menu cards
- Strictly adhere to all recipes, methods and instructions from supervisor
- Consistently check temperatures in foods and follow proper procedures for chilling, re heating, and holding food
- Check outlet upon arrival to determine status of outstanding safety or equipment issues
- Check outlet prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling
- Responsible for accuracy in daily inventories and requisitions
- Assist the Head Chef in controlling and analyzing quality levels, guest satisfaction, merchandising, operating costs, food costs, sanitation, and hygiene
- Supervise and control the kitchen to meet work requirements
- Assist Head Chef with inspections of physical kitchen areas including cold rooms and equipment
Requirements
- At least 5 years previous experience in a hotel or branded units
- Minimum 2 years in similar capacity
- Experience in a high cover International /Mediterranean cuisine
- Knowledge in preparation of all Pastry and bakery products and all culinary operations
- Knowledge of volume production and ability to maintain the highest quality standards
- Completion and awarded Intermediate Food Hygiene Certification
- Completion and awarded HACCP Certification
- Competent Word, Excel, PowerPoint and software packages
- Competent Oral and Written Communication Skills
Full Job Posting
Your day to day
- Ensures all food is prepared fresh and is of the highest quality.
- Ensure the correct preparation and presentation of dishes in accordance with menu cards and produced on a consistent basis.
- Strictly adheres to all recipes, methods and instructions from supervisor.
- Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re heating, and holding food.
- Checks outlet upon arrival to determine status of outstanding safety, or equipment issues.
- Checks outlet prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling.
- Responsible for accuracy in daily inventories and requisitions.
- Assist the Head Chef in controlling and analyzing on an on going basis: quality levels, guest satisfaction, merchandising, operating/payroll/food costs, sanitation, cleanliness, hygiene, food photo sessions, recipe cards, staff attendance, rosters.
- Assist in production, preparation and presentation of all food items to ensure highest quality at all times.
- Supervise and control the kitchen to meet work requirements.
- Assist Head Chef with inspections of physical of kitchen areas including cold rooms and equipment.
- Assumes responsibilities of Head Chef in his absence.
What We Need From You FINANCIAL RETURN
- Assist the Head Chef in supervising the functioning of all Kitchen employees’ facilities and costs to ensure maximum Food & Beverage departmental profit is achieved.
- Controls and decreases waste by maintaining logs to submit daily/weekly.
- Observe and comply with the company’s requisition and purchase order system.
What We Need From You RESPONSIBLE BUSINESS
- Comply with and ensure adherence to all of the hotel’s policies and procedures.
- Comply with all occupational health and safety policies and procedures.
- Attend all scheduled meetings.
- Inform on a daily basis the Head Chef of all relevant information.
- Liaise with F & B Controls for food costing, ordering and supply.
- Liaise with departmental heads for co ordination of functions and activities.
- Coordinate with kitchen stewarding for proper sanitation, maintenance of equipment, cleaning of cold stores, supply of service dishes.
- Maintain a good working relationship with all staff and colleagues throughout the hotel and sister properties.
- Maintain in good working order all hotel property.
- Maintain a positive and professional attitude at all times.
What We Need From You PEOPLE
- Assist scheduling of kitchen staff to ensure proper cover of shift as per business requirements.
- Recommend increments, promotion and transfer of chefs to Head Chef.
- Assist Head Chef in conducting formal on the job training session for kitchen employees.
- Utilize coaching skills and demonstrate the development of other team members.
What We Need From You GENERAL
- Communicate effectively with all other departments.
- Attend meetings, training sessions and any other required meeting or training session.
- Identify opportunities to innovate service delivery and product offering.
- Ensure safe work practices are adopted at all time and report OHS concerns.
- Ensure consistency in quality of appearance and taste, and the best quality menus using the freshest ingredients.
- Effectively participate in the organization of ordering, cost controlling and wastage of food.
- Lead by example and ensure all procedures (HACCP, Health and Safety, and Food Safety Management) are maintained.
- Manage and deliver the production needs of the kitchen to the required standards.
- Manage time through effective planning of work, maintaining a high level of productivity.
- Achieve customer satisfaction rating of above expectations.
- Meet maximum creativity and understanding of food, by creating dishes and assisting with menu development.
- Assigned projects are completed within designated timeframes.
PERSONAL CHARACTERISTICS
- Education: Formal Hospitality Management qualifications in Culinary Institute – desirable.
- Education: Completion and awarded Intermediate Food Hygiene Certification.
- Education: Completion and awarded HACCP Certification.
- Experience: At least 5 years previous experience in a hotel or branded units.
- Experience: Minimum 2 years in similar capacity.
- Experience: Experience in a high cover International /Mediterranean cuisine.
- Experience: Knowledge in preparation of all Pastry and bakery products and all culinary operations.
- Experience: Knowledge of volume production and ability to maintain the highest quality standards.
- Technical: Competent Word, Excel, PowerPoint and software packages.
- Technical: Competent Oral and Written Communication Skills.
- Technical: Ability to follow standards recipes and convert quantities mathematically.
- Technical: Ability to taste all foods to assure correct preparation.
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