Sous Chef-Junior
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Key skills for this role
About the Role
St. Regis Hotels & Resorts is seeking an entry-level Sous Chef to assist in leading kitchen staff and ensuring daily culinary operations run smoothly. The role involves food production, purchasing, kitchen sanitation, and maintaining guest and employee satisfaction while adhering to budget.
Key Skills for This Role
Responsibilities
- Maintain food handling and sanitation standards.
- Oversee production and preparation of culinary items.
- Lead shifts while personally preparing food items and executing requests based on required specifications.
- Supervise and coordinate activities of cooks and workers engaged in food preparation.
- Check the quality of raw and cooked food products to ensure standards are met.
- Assist in determining how food should be presented and create decorative food displays.
- Supervise daily shift operations and ensure employees have proper supplies, equipment and uniforms.
- Handle guest problems and complaints, seeking assistance from supervisor as necessary.
- Purchase appropriate supplies and manage food and supply inventories according to budget.
Requirements
- High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area.
- OR 2 year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in culinary, food and beverage, or related professional area.
Full Job Posting
职位概述
- 入门级管理职位，专注于成功实现厨房日常目标。协助领导工作人员，同时亲自协助厨房的所有环节，包括食品制作、采购和厨房卫生。该职位有助于确保客人和员工的满意度，同时维持经营预算。
求职者个人资料 教育和经验要求
- 高中文凭或高中同等学历 (GED)；4 年厨房、餐饮或相关专业领域工作经验。
- 或者在经认可的大学取得烹饪术、酒店和餐厅管理或相关专业的两年制学位；2 年厨房、餐饮或相关专业领域工作经验。
确保满足烹饪标准和责任
- 维护食品处理和卫生标准。
- 在高峰时段履行烹饪和厨房相关员工的所有职责。
- 监督烹饪食品的制作和准备。
- 确保员工保持工作区域清洁卫生。
- 与餐厅和宴会部门合作，协调宴会/会议和膳食的服务及时间安排。
- 遵守防损政策和程序。
- 努力改善服务表现。
- 向员工传达需要关注的方面，并跟进以确保理解。
- 领导轮班，同时根据要求的规格亲自制作食品并执行请求。
- 定期准备和烹饪或为特殊客人或场合准备和烹饪各种类型的食品。
- 监督和协调备餐厨师和工作人员的活动。
- 检查生熟食品的质量，确保符合标准。
支持烹饪团队的活动
- 监督日常轮班运作。
- 确保所有员工拥有适当的用品、设备和制服。
- 监督人员编制，确保宾客服务、运营需求和财务目标均得以满足。
- 确保完成分配的职责。
- 参与员工绩效评估流程，并根据需要给予反馈。
- 处理员工问题和疑虑。
- 根据每个职位的工作描述，传达绩效预期。
- 参与持续的员工认可计划。
- 适时进行培训。
- 监督员工在满足绩效期望方面的进展。
维护烹饪目标
- 参加部门会议并不断传达关于部门目标的明确一致信息，以产生期望的绩效。
- 支持和协助为餐厅和宴会提供新菜谱、概念和促销活动。
提供卓越的客户服务
- 为客户关系树立积极的榜样。
- 处理客人的问题和投诉，并在必要时寻求主管协助。
- 授权员工在指导方针范围内提供卓越的客户服务。
其他责任
- 报告部门的设备故障。
- 根据预算采购适当的物资，并管理食品和物资库存。
- 出席和参加所有相关会议。
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