Pizzaiolo - Junior Sous Chef

Responsibilities

Speciality Area Oversight:

· Manage and oversee food preparation and cooking within a specific culinary area (e.g., pastry, grill, seafood, etc.).

· Ensure dishes are prepared and presented according to the establishment's recipes and high-quality standards.

· Take charge of creating, refining, and enhancing dishes that fit the specialty area.

· Stay updated with trends and innovations within the specialty to incorporate new techniques or ingredients.

Menu Development and Execution:

· Collaborate with the Sous Chef and Executive Chef to develop new menu items or specials within the specialty area.

· Assist in modifying or testing existing recipes to improve flavor, presentation, or efficiency.

· Ensure the consistency of dishes being served in the specialty area by monitoring preparation and presentation.

Employee Supervision and Training:

· Supervise, guide, and train kitchen staff in the specialty area, ensuring that team members follow procedures for food preparation and safety.

· Delegate tasks to junior staff members, ensuring efficient and timely kitchen operations.

· Provide mentorship to staff, helping them develop skills within the specialty area.

· Ensure that kitchen staff is properly trained in handling specific ingredients or tools unique to the specialty.

Quality Control and Presentation:

· Maintain high standards of food quality, flavor, and presentation in the specialty area.

· Monitor food preparation and cooking techniques to ensure they align with the restaurant’s standards.

· Inspect plates before serving to ensure that all dishes are visually appealing and consistently high quality.

 

 

 

Kitchen Management:

· Assist with kitchen organization, ensuring that all areas are well-maintained, clean, and in working order.

· Monitor kitchen equipment and tools in the specialty area to ensure they are functioning properly.

· Help manage the stock of ingredients used in the specialty area, ensuring they are fresh and of high quality.

· Work with the team to ensure efficient food preparation, especially during peak hours.

Inventory and Stock Control:

· Assist in managing inventory for the specialty area, ensuring that supplies are stocked and rotated properly.

· Track ingredient usage to minimize waste and help control food costs.

· Work with the Sous Chef to order specialty items or ingredients when necessary, maintaining a balance between stock levels and demand.

Health, Safety, and Cleanliness Compliance:

· Ensure adherence to food safety and sanitation guidelines, particularly in the handling of specialty ingredients.

· Enforce cleanliness in the kitchen, making sure all staff follow hygiene standards.

· Conduct regular checks of kitchen equipment and storage areas to ensure compliance with health and safety regulations.

Customer Satisfaction:

· Ensure that the food served in the specialty area meets the expectations of customers and adheres to restaurant standards.

· Respond to customer feedback related to specialty dishes and make adjustments as needed.

· Maintain a high level of consistency and quality in the dishes served to ensure customer satisfaction.

Additional Responsibilities:

· Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.

Abilities/Key Competencies/Skills

Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience.

 

Leading Myself

· Positive Orientation

· Operational Decision Making

· Self-Development & Management

Leading Others

· Developing an Empowered Team

· Leading an Engaged and Diverse Team

· Communication

Leading the Business

· Advocating Guest Passion

· Business Planning and Analysis

· Business Improvement and Change

 

Experience/Certificates/Education

· Experience: Minimum of 2 years in a leadership or supervisory culinary role, preferably in a high-end restaurant or luxury hospitality environment.

· Education: Culinary degree / diploma or equivalent professional training from a reputable culinary school preferred.

· Skills & Attributes:

o Strong culinary skills and knowledge in the specialty area.

o Proficient in using specialized tools or equipment unique to the culinary specialty.

o Strong leadership and organizational skills.

o Ability to multitask and work under pressure, particularly during peak service times.

o Exceptional attention to detail, particularly in food presentation and quality.

o Good understanding of food safety and sanitation standards.

· Language:

o Excellent reading, writing and oral proficiency in English language.

o Ability to speak other languages and basic understanding of local languages will be an advantage.

What awaits you...

• The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.
• The ability to challenge the norm and work in an environment that is both creative and rewarding.
• Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.
• A competitive package and plenty of development opportunities.