Junior Sous Chef

Your day-to-day 

People 

• Develop & Write Standard Recipe Cards
• Prepares detailed on-boarding program for new staff
• Maintains a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation
• Ensures training needs analysis of kitchen and stewarding staff is carried out and training programs are designed and implemented to meet needs
• Conducts probation and formal performance appraisal in line with company guidelines
• Maintains up to date staff records and approves leave requests etc
• Regularly communicates with staff and maintains good relations
• Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
• Maintain, promote and monitor the food safety program HACCP

Responsible Business 

• Liaison daily with stewarding department to verify equipment requirements for service period, cleanliness and sanitation issues of kitchen and equipment
• Demonstrate a sound awareness of OHS&W policies and procedures, ensuring the dissemination of information to all team members
• Champion the identification and reporting of hazards, evaluation or risks, and design and implementation of hazard and control measures
• Facilitate the reporting and investigation of injuries and illnesses arising from workplace activities, recommending corrective actions to prevent or minimise the chance of recurrence
• Establish the appointment of a trained health and safety representative, first aid officer and fire wardens for the department, ensuring their active role in the ongoing safety of the department
• Provide OHS&W Committee representatives with adequate resources including time to actively participate in the committee
• Provide induction and refresher training to all staff, ensuring their ability to discharge allocated OHS&W responsibilities including hazards within the workplaces, safe operating procedures, use and maintenance of PPE and safety equipment and emergency response procedures

Guest Experience 

• Champions the winning ways culture within the hotel to ensure our people are consistently delivering positive guest experiences 
• Develops popular menus offering guests value for money in accordance with IHG guidelines with Senior Chefs
• Plans and organizes successful Food and Beverage activities in the hotel and externally
• Co-ordinates and supervises the preparation and presentation of food products to ensure the highest quality at all times
• Controls and analyzes, on an on-going basis, the level of quality and presentation of food product, the condition and cleanliness of facilities, guest satisfaction and marketing
• Communicates politely and display courtesy to guests and internal customers
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information

Financial 

• Monitors and controls inventories for operating equipment ensure the control and maintenance of par stocks and costs
• Controls and analyses department costs on an ongoing basis to ensure performance against budget
• Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food Production operation 
• Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly
• Monitors local competitors and compare their operation with the hotel Food and Beverage operation
• Sets standards of all food and equipment purchases in accordance with ICHG guidelines