As a Junior Sous Chef, you will report to the Executive Chef, Executive Sous Chef and Sous Chef and lead your assigned Kitchen operations to include supervising food production and preparation ensuring quality and consistency.
- Efficient daily functioning of the Main Kitchen and working closely with the Executive Chef/ Executive Sous Chef in all aspects of Kitchen management and leading the teams.
- Implementing new concepts, introducing new menus and standardized recipes, and ensuring quality, consistency and hygiene both for products and equipment.
- Execute controls, train and develop kitchen staff including coaching, daily functioning, and maintain efficient Kitchen Operations in assigned Kitchen.
- Showcase your unique personality, creativity and skills in any food you cook and create a memorable experience with your food.
- Assist with daily management of Kitchen staff and operations.
- Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues.
- Manage all Kitchens in the absence of the Executive Chef/ Executive Sous Chef/Sous chef.
- Exercise good judgment and intuition to anticipating the needs of the team, co-workers and guests.
- Be empowered to lead morning/evening operations and address feedback from external guests and Food & Beverage service team.