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Junior Sous Chef
Chiang Sean, Chiang Rai, ThailandPosted 2 months ago
Full-timeonsiteMid-Senior Level
Job Description
- To ensure that all outlet reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Sous Chefs in an accurate and punctual manner.
- To develop menus and "specials" which meet the needs of the target market and are in line with the operating concept for the restaurant.
- To develop menus and set standard recipes (as per SOPs) which allow the restaurants to run at an acceptable food cost, thereby satisfying guest needs and expectations.
- To have a complete understanding of, and adhere to the company’s policy relating to fire, hygiene and safety.
- To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
- Responsible for the audit requirements for HACCP and Dubai Municipality as needed.
- Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
- To maximize colleague productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
- Assists in the building of an efficient team of colleagues by taking an active interest in their welfare, safety, training and development.
- Responsible for the audit requirements for HACCP and Dubai Municipality as needed.
- Interacts with management of other departments within areas of responsibility and develops solid working relationships with them.
- Identifies Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive restaurants.
- Plans and implements effective food promotions in co-ordination with the Chefs office.
- Adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Anantara presentation guidelines.
- Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
- Take responsibility for asset management of all outlet property and facilities.
- Participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.
- Promote positive inter-departmental relations through candid communication and cooperation.
- Maintain and oversee adherence to departmental checklists and cleaning schedules
- Maintain food safety and protection, to include dating, proper storage and rotation, etc.
- Has a Least 1-2 Years’ Experience in a 4/5 Star Hotel Environment as a Jr Sous Chef
- Able To Lead & Continually Develop a Team
- Works Well in a Team Environment & Collaborates with Others.
- Customer Centric Attitude
- “Can Do” Mentality
- Takes Pride in Their Work
- Basic Computer Skills / Knowledge
- Well Groomed, With Good Personal Hygiene Practices
- Has strong understanding of Culinary Hygiene Practices and HACCP