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Junior Sous Chef
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**About Us**
Together’ originating from Latin - representing our thoughtful, unstuffy and charming nature. Guests tell us that voco is fun without being vanilla, trendy without being alienating and premium, without being stuffy. This unique and playful attitude, combined with a consistent level of quality, sits at the heart of our brand. Whatever we’re up to, there are brand values and service behaviours that guide us... Brand values: Always dependable, Respect individuality & Be distinctive Service values: Count on us to; Be natural & Make every stay special. Drawing on IHG’s years of experience in delivering True Hospitality, voco Hotels gives people a different choice. Hotels that are reliable enough to depend on, but different enough to be fun. Our new family of hotels are connected by their individual characters, that make memorable travel dependable with unstuffy hotels, where people feel comfortable to relax, and just get on with relaxing. The moment a guest steps into one of our hotels, they walk into a genuinely memorable experience. The world's first voco Hotel opened in November 2018 in Gold Coast, Australia and the first voco Hotel in Saudi Arabia, a location like no other, connected to all the delights of the city, moments from shopping, dining and entertainment experiences.
**Your day to day**
- Inform on a daily basis the executive chef of all relevant information in operational and personal matters, including information which not require the executive chef’s action. - Checks function sheets and sees that all food items for banquet and special functions are prepared on time and meet quality and quantity standards. - To keep up to date recipe files properly displayed and daily production lists up to date for the assigned kitchens. - Ensures adequate supply of raw material by checking stock levels daily and preparing details for requisitions of supplies for the executive chef’s approval. - To instruct the staff on use and cleaning of all the machinery, equipment and utensils. - Makes sure that all inter kitchen transfers are complete, accurate and made on time. - Inspects physical on a daily basis all his kitchen area, cold rooms, food store rooms and equipment for cleanliness and hygiene. - Trains, guides and evaluates the performances of all kitchen staff. - Performs all duties as may be assigned by the executive chef.
**What we need from you**
- Eight to ten years of total experience and not less than five years in banquet operations. 5 star, large volume hotel experience preferred. - Knowledge HACCP principles - Ability to prioritize tasks - Ability to multi-task - Organized - Able to lead team of twenty staff members - Good command of the English language. - Effective written and verbal communication skills. - Excellent grooming standards - Flexibility to work on rotating roster
**What we offer**
Join us and you’ll become part of the global IHG family - and like all families, all our individual team members share some winning characteristics. As a team, we work better together - we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care, that you notice the little things that make a difference to guests as well as always looking for ways to improve.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today and let's #GoFurtherTogether.
