Junior Sous Chef

Ensures the highest quality of product within cost constraints by supervising and participating in the preparation of food:

• Adhere to Brand standards on food quality, recipes and preparation.
• Assists in overseeing all kitchen operational areas.
• Follow proper staffing guidelines.
• Supervise the proper set up and readiness of each item on menus.
• Oversees the seasonings, portions and appearance of food served.
• Stores unused food properly to minimise waste, and maximise quality.
• Ensures proper sanitation practices are followed.
• Ensures smooth kitchen operation by co-ordinating with related Food and Beverage Departments.
• Assists in budgetary and payroll expense control as required.
• Monitors industry trends and recommends appropriate action to be taken to maintain the competitive status and profitability of the operation.
• Confers closely with the Chef De Cuisine / Sous Chefat all times and takes every opportunity to become familiar with all aspects of the position in order to fill in whenever required.
• Consults with the individual outlets supervisor about daily specials, rotation of product and any upcoming special events.

Prepares reports, as requested, to develop a more informative database for improved management decision making and critical evaluation of work activities:

• Reports to the Chef De Cuisine / Sous Chefthe number of meals prepared, served and returned.
• Controls food costs properly by maintaining accurate records of all ingredients used for banquets.
• Control food costs by placing orders with the approved suppliers.

Provide employees with the information needed to perform their job effectively:

• Recruits and selects qualified candidates.
• Orients employees to the department and hotel and provides on-the-job training on job responsibilities.
• Prioritises and assigns work.
• Provides feedback to the employee and Department Manager on the employee’s work performance of job responsibilities.

Creates 100% guest satisfaction by providing ‘Yes I Can’ genuine hospitality and by exceeding guest expectations:

§ Communicates and demonstrates ‘Yes I Can’ service to other employees.

§ Gives personal attention, takes personal responsibility and uses teamwork when providing guest services.

§ Listens, apologises with empathy, finds a solution and follows through when resolving guest problems.

§ Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction Guarantee.

§ Performs other duties as required to provide ‘Yes I Can’ Genuine hospitality.

Adheres to hotel policies and procedures:

• Attends work on time as scheduled.
• Follows hotel grooming and hygiene standards.
• Minimises safety hazards by following all safety rules and procedures.
• Keeps immediate manager promptly and fully informed of all problems or unusual matters of significance.

• Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
• Maintains a favourable working relationship with all other company employees to foster and promote co-operative and harmonious working climate.
• At all time projects a favourable image of Brand to the public.