The junior sous chef supervises day-to-day kitchen operations and staff and all food preparation areas including Banquets, Room service, Restaurant, Bar/lounges and associate dining room to ensure a consistent, high quality food product. Works with the executive chef and food and beverage team to continually improve guest and associate satisfaction while maintaining the operating budget. As an assistant department head, uses leadership skills to manage other supervisors.

Main Duties

• Assist senior sous chef and executive chef with all kitchen operations.
• Perform all duties of kitchen supervisors and associates.
• Recognises products quality, presentation and flavour.
• Supervises kitchen staff and ensures compliance with all food and beverage policies, standards and procedures.
• Assisting in food costing and managing procedures for food and beverage wastage control.
• Follows proper food handling and maintains the correct temperature for all food items, knows and implements all of the food safety standards.
• Operates and maintains all department equipment and reports any malfunctions to the maintenance team.
• Train associates in safety procedures and supervises the ability to follow loss prevention policies to prevent accidents and control costs.
• Set positive example for guest relations.
• Empowers associates to provide excellent guest service. Ensures associates understand expectations and parameters.

Requirements

• Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g grilling, Sautéing, baking, using beverage or related professional area.
• Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
• The ability to add, subtracts, multiply or divide quickly and correctly. Using mathematics for problem solving.
• The ability to listen to and understand information and ideas presented through spoken word and sentences. As well as communicating effectively in writing as appropriate.
• Ability to come up with clever ideas about products, services or situations, or to develop creative ways to solve problems.
• Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessments, meeting quality standards for services, and evaluation of customer satisfaction.

Management competencies
The ability to effectively adjust to major changes in work tasks or the work environment. Being skilled at focusing and guiding others in accomplishing work objectives. Being skilled at building a cohesive team and facilitating goal accomplishment. Having the ability to interact with others in an honest, fair and respectful way; giving others confidence. Effectively communicating with staff members and public, being able to build and retain relationships. Setting high standards of work for self and others; assumes responsibility and accountability for successfully completing assignments of tasks. Planning and organising courses of action for self and others to ensure work is completed efficiently. The ability to identify and understand issues, problems, and opportunities. Using effective approaches for choosing a course of action or developing solutions.

Call Joel 01634 572000