Jr Sous Chef - Lobby Lounge (Western/Italian Cuisine)

As the Kitchen Supervisor, your primary responsibility is to oversee the daily operations of the kitchen and act as a deputy in the absence of the Executive Chef or Senior Sous Chef. Your key duties include supervising the kitchen brigade to ensure smooth functioning, maintaining high quality and presentation standards across various meal services such as breakfast, TGR, Boulevard, Bar & Lounge, and Room Service. Your role involves controlling and monitoring the quality and presentation standards for specific meal categories like TGR Breakfast, TGR Lunch, TGR Dinner, Banqueting, Bar & Lounge, and Boulevard. You will also be in charge of managing the Staff Restaurant, including mise-en-place, food ordering, and quality control. Effective communication with the kitchen staff is essential, ensuring they are well-informed and trained regularly. It is your responsibility to uphold cleanliness standards in the kitchen, conduct equipment training sessions following Health and Safety guidelines, and enforce proper Health and Hygiene practices among the kitchen brigade. Additionally, you will be required to liaise with various department managers, control food costs through strategic measures, conduct recipe costing, manage staff schedules, oversee dry store goods ordering, and coordinate kitchen equipment maintenance with the Engineering department. Participating in staff recruitment, collaborating with the Executive Chef and Sous Chef on menu development, and maintaining personal hygiene and appearance standards are also part of your duties. Familiarizing yourself and your team with the hotel's Fire and Emergency procedures is crucial, along with assisting in any other tasks delegated by the higher management. Your commitment to maintaining high morale, promoting teamwork, and adhering to the established standards will contribute to the overall success of the kitchen operations.,