JOB SUMMARY :
We are looking for a Junior Sous Chef to join MEDINE GROUP | Tamarina Golf & Spa Boutique Hotel
The Junior Sous Chef is responsible for assisting the Sous Chef and Executive Chef in the daily operations of the kitchen to ensure the preparation and presentation of high-quality food in accordance with established standards and recipes. The Junior Sous Chef supervises kitchen staff, ensures proper food handling and hygiene practices, monitors food quality and portion control, and supports the smooth and efficient operation of the assigned kitchen section. The position requires strong culinary skills, leadership, attention to detail, efficiency, and a commitment to maintaining high standards of food quality and guest satisfaction.
DUTIES & RESPONSIBILITIES
- Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
- Manage the kitchen inventory and ensuring supplies are fresh and of high quality
- Take charge of kitchen opening, closing and other side duties as directed by the Executive Chef or Chef De Cuisine
- Assist with the preparation and planning of meal designs.
- Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
- Customize meal plan that are unique to the demands and preferences of the customers needs.
- Interact with customers to gauge feedback from time to time. Use feedback for improvement.
- Monitor the food production operations to ensure that the highest hygiene, safety and quality standards are met.
- Plan and direct food preparation and culinary activities.
- Control the food cost by reviewing and approving all store requisitions and direct purchases and minimize wastage.
- Develop and implement stock and food production control policies and procedures.
- Ensure compliance with licensing and food production regulations.
- Ensure that the quality of food is consistently high and that hygiene standards are met.
- Manage and oversee all logistics of food production in all the business units to ensure a smooth running of the operations.
- Assist the Chef by leading, supervising, coaching and motivating kitchen’s employees.
- Set and monitor performance standards for staff. Provide regular feedback to encourage improvement.
- Review staff levels to meet service, operational and financial objectives in collaboration with the Chef and Executive Chef.
- Participate actively in the preparation of budgets and implementation of effective control of food cost.
- Ensure as reasonably practicable, the safety, health and welfare of employees at work
CANDIDATE’S PROFILE :
Qualifications Required:
- Diploma from a recognised culinary institution.
- Valid Food Handler Certificate.
Experience Required:
- At least 8 years of culinary working experience in the hospitality industry.
Key competences (Knowledge, Skills, Attitudes, Behaviours):
- Strong passion for the art of food design.
- Strong knowledge of cooking methods, kitchen equipment, and best practices.
- Creative and innovative passionate culinarian with a great sense of presentation.
- Proactive, dynamic and professional attitude with strong interpersonal skills.
- Strong hospitality management and excellent service-oriented mind set
- Flexible with a ‘can do’ attitude.
- Ability to develop, implement and maintain systems.
- Teamwork-oriented with outstanding leadership abilities.