Junior Sous Chef - Cold Kitchen
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Key skills for this role
Role Overview
Support kitchen management, team training and development, team planning, food budget management, menu delivery and development, purchasing, and kitchen health and safety.
Inspire and motivate the culinary team while building a high-performance culture.
Key Skills for This Role
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Human Resources Vision
The hotel aims to build a valued, diverse, ethical, and high-performing community of talent with opportunities for growth and development.
Position Purpose
Support kitchen management, team training and development, team planning, food budget management, menu delivery and development, purchasing, and kitchen health and safety.
Inspire and motivate the culinary team while building a high-performance culture.
Essential Functions
- Liaise with kitchen sections and hotel departments to maintain standards and communication.
- Represent the kitchen at operations and event order meetings when required.
- Maintain clean production areas and organized food storage areas.
- Maintain food stock at levels agreed with the Executive Chef.
- Supervise food production, preparation, and delivery throughout the kitchens.
- Assist guests with specific food-related requirements when appropriate.
Knowledge, Skills, and Abilities
- Complete food safety records and comply with HACCP and sous vide procedures.
- Know classic and modern food preparation, dishes, and cooking.
- Have experience with East Asian, South Asian, or Middle Eastern Arabic cuisines.
- Have experience working with and supervising a large brigade of chefs daily.
- Know hotel policy, fire-safety procedures, and kitchen firefighting equipment.
- Maintain high standards of personal hygiene and professional presentation.
- Manage menu planning, menu engineering, costings, recipes, and food photography.
- Manage kitchen rotas, training, and communication meetings.
- Provide feedback on current menus and develop concepts for future menus.
- Deputize for senior culinary leaders when they are absent.
Qualification Standards
- Demonstrate guest and customer service, attention to detail, hands-on working, teamwork, interpersonal skills, and professional conduct.
- Have potential to develop into a leader and motivate and develop associates.
- Have knowledge of hotel computer systems and related IT applications.
- Hold an intermediate Health & Hygiene Certificate.
- Hold a bachelor's degree.
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