Jr. Sous chef

Description of principle tasks

• Prepare and cook various food on a regular basis for special guests and functions.
• Participate in the training of new staff.
• Contribute to the development of a strong team through active involvement in daily operations.
• Check the quality of all food products to ensure that standards are met.
• Monitor sanitation and Health and Safety practices to ensure that employees follow standards and regulations.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment.
• Adhere to all environmental policies and programs as required.

In the absence and in collaboration with Executive Chef and Sous Chefs

• Order food and other supplies needed to ensure efficient operation.
• Check the quantity and quality of deliveries.
• Lead the kitchen including stewarding.
• Assist in instructing in the preparation, cooking, garnishing and presentation of food.
• Assist in developing and implementing ongoing training activities and initiatives along with product knowledge training.
• Supervise staff to ensure a smooth operation and the highest level of guest satisfaction.
• Attend Banquet and Events meetings & update the menu board.
• Communicate frequently and efficiently and ensure details are shared in a timely manner.
• Other work related tasks as per manager’s request.

Position Requirements

• Previous experience in a similar role in a hotel or banquet environment.
• Strong background in traditional cuisines to cater our multicultural guests (French, Mexican, Asian)
• Proven ability to plan and organize events, acute sense of time management and detail.
• Strong understanding of current Food Hygiene and Health & Safety requirements.
• Problem solving skills, as well as the ability to work quickly and multi-task.
• Excellent interpersonal & communication skills, outgoing, friendly, persuasive personality.
• Able to stand/walk for up to 5 hours at a time, lift/carry/push supplies or equipment up to 50 lbs.
• Good written and spoken English required.

Working hours:

Weekly schedules (days, evenings, nights, weekdays and weekends).