Junior Sous Chef at Movenpick Hotels & Resorts

Job Description

• Accountable for the quality, consistency, and production of the food.
• Exhibits culinary talents by personally performing tasks while leading the staff
• Develops and trains the team to improve results.
• Supervises restaurant kitchen shift operations and ensures standards and procedures are followed.
• Setting and ensuring culinary standards and responsibilities are met.
• Recognizes quality products, presentations, and flavors.
• To ensure that the assigned kitchen is managed efficiently according to the established concept statement.
• To assign responsibilities to subordinates, implementing the multi-tasking principle.
• To check subordinates’ performance periodically.
• To be a hands-on manager and always present in the operation, especially during busy periods.
• To implement flexible scheduling based on business patterns.
• To establish and strictly adhere to the par stocks for all operating equipment, supplies, and inventory items, and to ensure that the outlet is adequately equipped.
• To conduct monthly inventory checks on all operating equipment and supplies.
• To control the requisitioning, storage, and careful use of all operating equipment and supplies.
• To conduct daily pre-shift briefings to employees on preparation, service, and menu.
• To liaise with the Food & Beverage department on daily operations and quality control.
• To handle guest inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow-up with guests.
• To be demanding and critical when it comes to operational standards.
• To always ensure and enforce the respect of the HACCP manual.
• To report immediately any HACCP-related issue to the Executive Chef and Sous Chef.
• To ensure that the Kitchen is kept clean and organized, both at the front as well as the back of the house.
• To liaise and organize with assigned Stewards and the chefs that the established cleaning schedules strictly adhere to.

Qualifications

• Diploma in Hospitality & Catering
• Diploma in Professional Cookery
• Basic Hospitality or Catering training
• Basic Food Hygiene, HACCP certification is an added advantage
• Previous experience in a similar capacity is preferred; or in a Supervisory role for at least 4 years