Junior Sous Chef

Job Title: Chef de Partie

Qualifications:

• 3 years experience as Chef de Partie or similar position
• Strong communication skills, verbal, listening, and writing
• Innovative, pro-active, and reliable
• Ability to work well under pressure and in a multi-cultural environment
• Cost awareness
• Basic Food and Hygiene training certification
• Managerial and Computer Skills
• High communication skills and fluency in English; additional languages are a plus
• Knowledge of product specifications
• Creative in quality and presentation of food
• Leadership and team-building abilities
• Versatile and resourceful

Job Responsibilities:

• Assist the Sous Chef or Chef de Cuisine in setting and maintaining standards to ensure smooth operation, optimizing materials and manpower to maximize revenue and guest satisfaction.
• Coordinate and execute training for kitchen staff.
• Prepare daily food according to business requirements.
• Assist in menu planning, recipe testing, and establishing culinary standards for banquets.
• Write detailed product specifications and standard recipes for computer and inventory use.
• Use locally and seasonally available products in menus and specials.
• Inspect daily all received fresh food to ensure quality.
• Check food stores and refrigerated areas twice daily, advising on storage to comply with health and safety regulations.
• Monitor food preparation, costs, quality, quantity, inventories, and portion control daily.
• Establish and supervise cooking standards to maintain high food quality during service, personally managing the hot plate when needed.

Additional Information:

This role requires high communication skills, fluency in English, and the ability to motivate and lead a team. Creativity and resourcefulness are essential to meet culinary standards and enhance guest experience.