Jr Sous Chef
5 months ago
**KEY RESPONSIBILITIES**:
Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment, and processes.
**Responsibilities**:
- Develop new menu options based on seasonal changes and customer demand.
- Assist with the preparation and planning of meal designs.
- Ensure that kitchen activities operate in a timely manner.
- Resolve customer problems and concerns personally.
- Monitor and record inventory, and if necessary, order new supplies.
- Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
- Recruit and train new kitchen employees to meet restaurant and kitchen standards.
- Create schedules for kitchen employees and evaluate their performance.
- Adhere to and implement sanitation regulations and safety regulations.
- Manage the kitchen team in the executive chef's absence.
**Requirements**:
- Bachelor’s degree in culinary science or relevant field.
- A minimum of 2 years’ experience in a similar role.
- Strong knowledge of cooking methods, kitchen equipment, and best practices.
- Good understanding of MS Office and restaurant software programs.
- Teamwork-oriented with outstanding leadership abilities.
- Excellent communication and interpersonal skills.
- Work according to the menu specifications by the Executive Chef
- Keep work area at all times in hygienic conditions according to the rules set by the hotel
- Control food stock and food cost in your section
- Prepare the daily mis-en-place and food production in different sections of the kitchen
- Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
- Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
- Develop menus, ensure ingredient quality, supervise kitchen staff, organize inventory, monitor safety and sanitation
**Skills & Qualifications**:
- You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills.
- Ability to communicate in English and a proven track of food preparation, presentation and preservation knowledge is an essential.
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