Junior Sous Chef - Third Room

• Actively share ideas, opinions and suggestions to improve the environment and menus
• Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
• Communicate effectively with the rest of the team and thrive for guest feedback
• Ensure all kitchen colleagues are aware of standards & expectations
• Maintain and enhance the food products through creative menu development and presentation
• Adhere to menu engineering program and create seasonal and holiday menus according to hotel guidelines
• Control outlet food cost, through menu engineering, production efficiencies, and food waste
• Conduct corrective disciplinary action forms and documentation if needed
• Completes daily temperature logbooks and insures FIFO of all received goods.
• Adhere to and follow ALLSAFE health and safety protocols, ensure all colleagues are trained and held accountable for the set standard
• Place work orders for items needing repair
• Other duties as assigned

 

Team Management

 

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization.

 

• Identify and develop team members with potential.

 

• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business.

 

• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service.

Competencies

• Leadership and Team Management

• Strategic Thinking

• Communication and Interpersonal Skills

• Problem Solving and Decision Making

• Knowledge of HR Practices and Labor Laws

• Change Management