Junior Sous Chef
Core
Assist the Sous Chef or Chef de Cuisine in maintaining standards, optimizing operations, and executing daily cooking to maximize revenue and guest satisfaction.
Role type
Junior Sous Chef (IC)
Builds
Food service for hotel guests and banquet clients
Domain
Hospitality / Culinary
Deliverable
product features
Required skills
Cooking versatility, Sushi skills, Menu planning, Recipe development, Product specification writing, Food quality inspection, Inventory and portion control, Cost awareness, Leadership, Team training
Preferred skills
Local/seasonal sourcing, Creative food presentation, Computer skills, Multi-cultural adaptability
Technologies
Computer systems for product specifications
Responsibilities
Coordinate and execute training of kitchen colleagues, Cook any food on a daily basis according to business requirements, Inspect daily all fresh food received and twice daily all food stores, Establish culinary standards for banquets, Plan menus and recipes and test samples, Personally run the hot plate during service periods
Seniority
Junior, hands-on IC