Jr Sous Chef

at  Novotel

JOB DESCRIPTION

• Assists Sous Chef/Director of Culinary in the supervision of all colleagues engaged in the kitchen.
• Attends daily meetings with Sous Chef regarding menus.
• Assists Sous Chef/Director of Culinary in planning menus and recipes and test samples in conjunction with the Assists Sous Chef/Director of Culinary.
• Writes specific and accurate product specifications and standard recipes for use in the computer and by the material manager.
• In conjunction with the Sous Chef/Director of Culinary, establishes job methods and supervise on a regular basis and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis.
• Plans rosters on a 1 weekly basis and to review on a daily basis with the Sous Chef overtime, rosters and holiday requirements and absenteeism.
• Liaises with the Steward in charge in order to ensure high standards of cleanliness are maintained in all areas of kitchen.
• Maintains record and follow up documentation, checklists for control purposes.
• You will adhere to Hotel’s Hygiene and HACCP standards and ensure it’s Standard Operating Procedures and Requirements are fully met.
• Ensures all HACCP regulations are followed and documentation is up to date as per requirement, readiness for all hygiene audits at any given point of time.

QUALIFICATIONS

• At least 5 years in a hotel or restaurant

Please refer the Job description for details