Junior Sous Chef assists Sous Chef / Chef De Cuisine to oversee daily operations of the kitchen, which include supervising a team of cooks. He/She ensure that the food preparation is according to SOPs and upkeep kitchen hygiene standards.
Responsibilities
Ensure quality of food items are according to hotel's standards and all food items are in perfect sanitary condition.
Comply and ensure hygiene policies are strictly adhered to on a daily basis, which includes being relentless checking and ensuring the team of cooks apply consistent standards.
Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food products.
Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.
Ensure a cooperative and professional rapport is maintained with all external controls.
Build and promote a cooperative working climate, maximizing productivity and employee morale.
Provide constant feedback to the line cooks on their performance, creating a work environment which values trust and transparency.
Maintain high standards of grooming for oneself and subordinates, and ensuring good customer relations are maintained at all times.
Any other duties as and when assigned.
Key Competencies
Display excellent logistical, culinary and leadership skills
Possess good communication and interpersonal skills
Willing and able to work shifts, including weekends and public holidays
Able to work under pressure
Relevant experience in the hospitality field will be an added advantage
