It is the mission and intent of this position that the incumbent will take full responsibility for all aspects of the outlet in the absence of the Sous Chef/Chef de Cuisine and be pro-active, creative and results driven.
The Junior Sous Chef is responsible for assisting the Sous Chef/Chef de Cuisine in ensuring the proper running of the kitchen department as a whole. He/she is to ensure that agreed quality, hygiene and other standards are kept or surpassed, at all times, by subordinates.
·Check standard recipes ensuring proper portion control, uniformity of taste and quality
·Write daily food requisitions and kitchens transfers in order to achieve the stock rotation desired
·Ensure that there is a sufficient supply of chinaware for banquet functions, cocktail parties, etc.
·Check food preparation, cost, quality, quantity and portion control daily
·Report any problems, failures of machines or small equipment and so on as soon as possible
·Inspect all refrigerated areas and ensure regular turnover of food items
·Liaise with other Sous Chefs and Chef de Cuisine regarding items or staff needed from other departments
·Be present and assist with the preparation of food
·Check existing stocks and prepare supply requisition forms on a daily basis
·Report any out of stock items immediately to supervisors
·Perform any other reasonable duties as required by the department head from time to time
·Attend all training sessions
·Carry out other duties as and when requested by management
·Responsible for the direct supervision of all employees of the department
·Liaise with restaurant Managers and Headwaiters
·Organize and plan annual leave schedules
·Organize training sessions for staff
·Be firm and critical of subordinates and promptly correct any deviations, mistakes, intolerable behavior or appearance of staff, etc.
·Arrange and plan staff for outside catering functions and buffet attendance
·Participate in all staff movement meetings and give input
·Minimize wastage and spoilage by monitoring occupancy forecasts
·Understand, participate and encourage staff to save money and prevent wastage (water, electricity, breakage, etc.)
·Support company's philosophy and company culture throughthe use of guest feedback on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement
·Liaise with the Back of House team to ensure that high standards of cleanliness are maintained, i.e. machinery, small equipment, floors, refrigerators, etc.
·To be aware of, and comply with, safe working practices as laid down under FLS. This will include your awareness of any specific hazards at your work place
·To be aware of, and comply with local and relevant Food Acts.
·To wear any appropriate protective clothing provided by or recommended by the Hotel.
·To attend 6 monthly statutory fire training and to be fully conversant with and abide by all rules concerning, fire, health & safety.
·Be aware of Fire safety plans
·Adhere to all procedures regarding Health & safety and HACCP standards.
·Globally-recognized culinary qualification
·Have a minimum of 4 - 6 years’ experience in similar position, preferably in luxury environment with at least 2 years of supervisory experience.
·Additional relevant qualifications: Menu planning and recipes knowledge, Excellent Food and Beverage knowledge, Administration abilities, Cost control knowledge, Good kitchen organization experience.
·Have the ability to handle multiple tasks at one time.
·Willing to work a flexible schedule and holidays.
·Train the Trainer, Up-selling skills training, HACCP.
·Reading, writing and oral proficiency in the English and Arabic language