Jnr Sous Chef
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Key skills for this role
About the Role
VOCO is looking for a Junior Sous Chef to assist the Head Chef in kitchen operations, ensuring high-quality food preparation and presentation. Requires 5 years of hotel experience, 2 years in a similar role, and knowledge of International/Mediterranean cuisine.
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 Head Chef in controlling and analyzing quality levels, guest satisfaction, merchandising, operating costs, food costs, sanitation, and hygiene
- Assist in production, preparation and presentation of all food items to ensure highest quality
- Supervise and control the kitchen to meet work requirements
- Assist Head Chef with inspections of physical kitchen areas including cold rooms and equipment
- Assume responsibilities of Head Chef in his absence
Requirements
- Formal Hospitality Management qualifications in Culinary Institute – desirable
- Completion and awarded Intermediate Food Hygiene Certification
- Completion and awarded HACCP Certification
- 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
- Competent Word, Excel, PowerPoint and software packages
- Competent Oral and Written Communication Skills
- Ability to follow standards recipes and convert quantities mathematically
- Ability to taste all foods to assure correct preparation
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, the following: Quality levels of production and presentation, including employee cafeteria; Guest Satisfaction; Merchandising and promotions; Operating, Payroll, Food costs according to budget; Sanitation, Cleanliness and Hygien
- 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.
Additional Responsibilities
- Assist in the preparation and testing of outlet and promotional menus following guidelines: Requirements, competition, trends, recipes, potential cost, availability.
- Maintain and keep up to date training record.
- Ensure team members are informed about new procedures, special events, daily functions and food cost.
- Ensure hygiene and sanitation, all precautions on Fire, Health and Safety are taken in the kitchen.
- Display good time management techniques with proper planning and control.
- Strives to continuously improve flow of production
- Check regularly perishable food items received for quantity and quality standards.
- Assist Head Chef in the planning & ordering of food stock in accordance with the volume of business.
- Perform related duties and special projects as assigned.
PERSONAL CHARACTERISTICS
- Formal Hospitality Management qualifications in Culinary Institute – desirable
- Completion and awarded Intermediate Food Hygiene Certification
- Completion and awarded HACCP Certification
- 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.
- Competent Word, Excel, PowerPoint and software packages
- Competent Oral and Written Communication Skills
- Ability to follow standards recipes and convert quantities mathematically
- Ability to taste all foods to assure correct preparation
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