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Junior Sous Chef
Accor Hospitality
posted 14d ago
Job Role Insights
Flexible timing
Key skills for the job
Job Description
- Supervision of kitchen in the absence of the Executive. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
- Lead team members by setting a positive example.
- Assist Executive Chef with menu preparation and ensuring adequate supplies are available for expected service.
- Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
- Maintain excellent presentation standards and cost control for all food and beverage outlets.
- Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
- Works with and co-ordinates the work of apprentices in the preparation and production of food as required.
- Prepares and ensures availability of mis en place as required.
- Keep all working areas clean and tidy.
- Ensure all equipment is maintained, serviced and cleaned.
- Assist with preparation of rosters, ensuring that suitable and cost effective employee levels are maintained at all times. Rosters to be authorized by appropriate department head.
- Report any problems to the Executive Chef
- Prepare, season and cook food as directed, meeting dietary requirements where required
- Follow recipes and presentation specifications
- Operate standard kitchen equipment safely and efficiently
- Oversee and manage kitchen operations
- Clean and organise kitchen and equipment in adherence to hygiene and safety regulations
- Preserve and store foodstuffs in appropriate temperature-controlled facilities
- Recording food temperature
- Train apprentices and other kitchen staff
- Assist with menu planning and development
- Stock management including ordering, rotation and wastage control
Qualifications
- Leadership experience within a professional kitchen environment
- Demonstrated experience with dietary requirements and creating menus to suit those needs
- Strong knowledge of food hygiene, HACCP management, and compliance with local health and safety regulations
- Excellent communication and leadership skills
- Creative culinary mind, up to date on local and international food trends
- Ability to work closely with suppliers to source the best quality products
- High levels of organization and time management skills
- At least 3-5 years of industry and culinary management experience
- Previous experience training team members
- Excellent knowledge of quality food operations.
- Passion for leadership and teamwork.
- Eye for detail to achieve operational excellence.
- Excellent guest service skills.
Additional Information
- Oral and written fluency in English
Employment Type: Full Time, Permanent
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based on 75 employees
Flexible timing
Rotational Shift
No travel
Day Shift
Accor Hospitality Benefits
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