Jnr Sous Chef
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Key skills for this role
About the Role
IHG seeks a Junior Sous Chef to ensure high-quality food preparation and presentation, assist the Head Chef in kitchen operations, and supervise staff. The role requires strict adherence to recipes, hygiene standards, and cost control.
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
- Assist the Head Chef in controlling and analyzing quality levels, guest satisfaction, and costs
- Supervise and control the kitchen to meet work requirements
- Assist in production, preparation and presentation of all food items
- Maintain hygiene and sanitation, and ensure all precautions on Fire, Health and Safety are taken
- Assist in the planning & ordering of food stock in accordance with the volume of business
- Perform related duties and special projects as assigned
Requirements
- Experience in a similar role in a hotel or restaurant kitchen
- Knowledge of food safety and hygiene standards
- Ability to work in a fast paced environment
- Culinary degree or diploma preferred
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.
- 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, costs, sanitation, etc.
- 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.
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.
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 in operational matters.
- 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.
PEOPLE
- Assist scheduling of kitchen staff to ensure proper cover of shift as per business requirements.
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