Key Responsibilities of Junior Sous Chef:
• Provides the highest food quality consistent with cost control and profitability margins to maximise guest satisfaction and food profitability
• Ensures that proper safety, hygiene, and sanitation practices are followed
• Utilises leadership skills and motivation to maximise team member productivity and satisfaction
• Develops and recommends appropriate training and development to meet Hotel and departmental needs
• People developer/exporter
Requirements of Senior Sous Chef:
• At least 3 years proven track record in a similar role within a quality environment.
• Ability to demonstrate excellent standards and team member supervision
• Driven and ambitious to inspire the team to consistently deliver and exceed service standards
• Clear thinker with excellent communication and creative abilities