Junior Sous Chef

Junior Sous Chef supports Radio Head Chef & Executive Head Chef in the supervision and daily management of the Kitchen departments and the quality of its products, in the most cost-effective method in line with the quality hygiene and management policy of the Company.

What you will be doing?

• Extensive knowledge of Asian Cuisine, mainly Japanese with vast knowledge of Sushi preparation and other dishes.
• Lead by example approach according to required standards and a vast experience in the industry.
• Collaborate to Develop new ideas for menus, menu presentations regarding food presentation, recipes, production and costing.
• Monitor requisitions, stores, and chillers of any stocks to achieve a lesser percentage of food cost than the theoretical cost.
• To achieve maximum productivity from the kitchen brigade and eliminating any unproductive time or any overtime. The rosters should be monitored daily and any changes to be executed.
• Ensure maximum utilization of the labour force is obtained and at minimum cost levels.
• Ensure that wastage is kept to the bare minimum.
• Ensures all Staff is fully trained in all required preparations and systems in place.
• Ensures that all staff observes the Health and Safety policy, of the company.
• Ensure that procedures in personal and food hygiene are carried out and maintained.
• Check deliveries and return to suppliers, any which are not up to the company's standards.
• Daily monitoring of production such that all time frames are kept and dispatch of foods or meals is up to the required standards.
• Ensure that all hygiene regulations (including HACCP) are strictly observed by all employees and by the procedures adopted in the execution of the production.
• Coordinate with the Chef and/or stores regarding the market list, availability of products, storage expiry dates and equipment.
• Assist the Outle Head Chef in administration and office work of the department.

What are we looking for?

• 3+ years of experience in a Junior Sous Chef Role role in an International Luxury Hotel Brand or Asian Brand / Concept high end restaurant, with International background and fine dining would be considered an asset.
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS,Indigo,Adaco)
•  IMMEDIATE PLACEMENTS for candidates with fluent English, meeting all the above requirements
• Candidate's ideally on the island and available to start when needed
• Valid Food Handlers Licence