Junior Sous Chef

Responsible for the daily management and food production of the Main Kitchen - local, cold or hot section. Ensure maximum quality and profitability.

. Manage culinary operations in the absence of Executive Chef or Executive Sous Chef

. Ensure food handling and work area sanitation as per hotel hygiene standard & SOP.

. Perform all duties of Culinary and related kitchen area

. Oversee production and preparation of culinary items for all outlet & banquet event

. Work closely with Restaurant and Banquet departments to coordinate service and timing of events and meals.

. Communicate areas in need of attention to staff and follows up to ensure follow through.

. Requisite food items from the Market for functions as required, in conjunction with Executive Chef.

. Leads shifts while personally preparing food items and executing requests based on required specifications.

. Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

. Supervise and coordinate activities of cooks which engaged in food preparation.

. Checks the quality of raw and cooked food products to ensure that standards are met.

. Assist in determining how food should be presented and creates decorative food displays.

. Support and assist with new menus, concepts and promotions for the Restaurant outlets and Banquets.

. Set a positive example for guest relations & provide exceptional customer service

. Handle guest problems and complaints seeking assistance from supervisor if necessary.

. Report equipment malfunctions in department equipment.

. Purchase appropriate supplies and manages food and supply inventories according to budget.

. Regular check to the restaurant and greet guests to obtain feedback on the meal they had.