A junior sous chef operates as the assistant to a sous chef. His/her job description entails assisting in overseeing and directing all aspects of the operation of the kitchen, and in providing functional assistance coordinating activities and functions with other heads in the food and beverage department, especially in the absence of head chef.
At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:
- Be charming by being approachable, having confidence and showing respect.
- Stay in the moment by understanding and anticipating guests needs, being attentive and taking ownership of getting things done.
- Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special
KITCHEN OPERATION & ADMINISTRATION
- Ensure consistent and smooth running of food production
- Ensure effective stock purchase, its receipt and storage
- Ensure that working areas are always kept clean
- Assist other kitchen staff as need arises
- Supervise performance of kitchen staff to ensure proper activity
- Perform other administrative tasks as will be communicated by superiors
- Ensure that required standards are adhered to in the production and preparation of food - in quality, quantity and safety
- Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature
- Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules
- Prepare substitute items
- Ensure proper arrangement and garnishing of food
- Manage food logs
- Monitor the quality and quantity of food prepared
- Assist in recruiting, hiring, and training employee cooks
- Report the need for maintenance to appropriate staff
- Must be able to produce sauces, condiments, dressings based on specific recipes.
- Manage production of outlet preparation. Communicate with restaurant Chef when items are low and need to be replenished
- Participate in the cost control performance of the culinary team by spot checking stock according to policies in place
- Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
- Maintain complete knowledge of correct maintenance and use of equipment, properly and safely.
- Meet with the Executive Sous-Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
- Complete opening shift duties. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day.
PEOPLE
- Communicates to his/her superior any difficulties, guest comments and other relevant information
- Establishes and maintains effective employee working relationships
- Give appropriate support or guidance to members of kitchen when need arises
- Resolve possible disputes within the kitchen and report any unresolved
- Promote good team spirit regularly
- Attends and participates in daily briefings and other meetings as scheduled
- Attends and participates in training sessions as schedule
GUEST EXPERIENCE
- Work towards exceeding customer's expectation by encouraging and promoting high level of service
- Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly
- Deliver food of high standard and in accordance with departmental standards and procedures
- Grooming is impeccable and in accordance with ICSRQ personal presentation standards
- Outlet equipment is clean
- Equipment is sorted and stored
QUALIFICATIONS AND REQUIREMENTS
- Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company
- Problem solving and training abilities
- High school graduate and above
- At least 5 years experience in restaurant food service
