Job Description
As a Junior Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. A Junior Sous Chef will also be required to manage food cost controls.
Responsibilities of Junior Sous Chef
- Contribute to menu creation.
- Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team.
- Ensure consistency in quality of dishes at all times.
- Manage customer relations when necessary, in the absence of the Chef.
- Ensure resources meet business needs through the effective management of working rotas.
- Support brand standards through the training and assessment of your team.
- Manage food cost controls to contribute to Food and Beverage revenue.
- Knowledge of activities in other departments and implications.
- Ensure compliance with food hygiene and Health and Safety standards.
Requirements of Junior Sous Chef
- Diploma / Certification in Culinary Art or its equivalent.
- 2+ years previous experience in a similar role.
- Strong experience.
Skills and Knowledge Desired
- Approaches food in a creative way.
- Strong supervisory skills.
- Positive attitude.
- Good communication skills.
- Committed to delivering a high level of customer service.
- Excellent grooming standards.
- Excellent planning and organising skills.
- Willingness to learn.
- Ability to work a variety of shifts including weekends, days, afternoons and evenings.
JuniorSous Chef Bab Al Shams Desert Resort Dubai Kerzner
