Jr. Sous Chef (PAN Asian)

Roles & Responsibilities:

• Apply advanced culinary science principles and sensory analysis techniques.
• Innovate with new ingredients and culinary trends, particularly in PAN Asian cuisine.
• Plan and develop diverse, creative menus across outlets including Woods, Red Ice, Room Service, and banquets.
• Manage kitchen operations, including food production, quality control, cost management, and equipment maintenance.
• Ensure compliance with food safety, hygiene standards, and resort policies.
• Monitor inventory, maintain stock levels, and oversee procurement for high-quality ingredients.
• Develop and implement departmental budgets, focusing on cost efficiency and waste minimization.
• Handle guest feedback, ensuring top-tier service and product satisfaction.
• Support succession planning within the culinary team and provide coaching and development opportunities.
• Ensure consistent presentation, portion control, and adherence to recipe standards.
• Collaborate with the Food and Beverage Manager on annual marketing and promotional plans.
• Foster a positive work environment through motivation, recognition, and regular team meetings.

Prerequisites:

• Strong leadership and team management skills with the ability to influence and inspire.
• Excellent administrative, communication, and organizational abilities.
• Innovative approach with a passion for culinary creativity.
• Proficient in food and beverage operations, including budget management and cost control.
• Hands-on, proactive management style with strong problem-solving skills.
• Proficiency in computer applications related to kitchen and inventory management.
• Strong coaching and training capabilities, fostering team development.