Junior Sous Chef

1 day ago

Jeddah, Saudi Arabia Rosewood Hotel Group Full time

**Job Description**:
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- Essential

**Responsibilities**:
- Ensures that all company minimum brand standards have been implemented.
- Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
- Drives the utilization of food surpluses and leftovers, considering probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
- Constantly analyses current recipes and updates on a regular basis
- Leads the implementation of the food apportionment policy to control costs.
- Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.
- Supervises junior Culinary team members and co-ordinates their assignments to ensure economical and timely food production.
- Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
- Tests cooked foods before plate-up and service.
- Communicates to Senior Chefs about any shortcoming regarding guest feedback, Food products, team member behavior.
- Establishes and enforces nutrition and sanitation standards for outlet kitchen.
- Encourages the team to be supportive of Food and Beverage division’s marketing and up-selling activities.
- Ensures that all Food and Beverage Essentials are implemented.
- Responds to the results of the consumer audit and ensures that the relevant changes are implemented.

QUALIFICATIONS & WORKING EXPERIENCE- Culinary Education preferred
- 6-7 years of experience in kitchen along with demonstrated basic culinary leadership
- Certifications as required to comply with local law.
- Must be able to exert physical efforts in the day-to-day kitchen operation which includes lifting and bending.
- Must have advanced knowledge of international and local dishes.
- Must have full knowledge of food hygiene and food safety procedures and policies.
- Required to speak English and basic local language in communicating, reading and writing.

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