As our next Junior Sous Chef, you will:
- Assist in overseeing all aspects of the kitchen operation, ensuring quality, consistency and efficiency
- Support in managing, motivating and developing the kitchen team
- To ensure mis en place is carried out throughout the kitchen to meet forecasted demand
- Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
- Updates menu recipe costing and menu planning as required, as well as for F&B promotions
- Minimise food waste and contribute to sustainable kitchen practices
- Lead by example during service, maintaining high standards and a positive team culture
- Prepare and present high-quality dishes in line with hotel and brand standards
- Organise workflow to meet service demands, including à la carte, group bookings and events
- Support stock control, ordering, and cost management to meet departmental targets
- Assist with rotas, deliveries and invoice processes where required
- Ensure full compliance with hygiene, HACCP, health & safety and environmental standards
- Take responsibility for the kitchen in the absence of the Head Chef