Junior Sous Chef

Reporting to the Sous Chef/Head Chef, the essential responsibilities and functions of the position include, but are not limited to: Providing professional, friendly, and attentive service to guests while assisting colleagues; ensuring consistency in the preparation of all dishes, whether for the à la carte menu or room service, and that they conform to the recipes and hotel standards; organizing daily preparatory meetings for the cooks in the absence of the Sous Chef; managing stock and inventory, and the storage procedure while respecting the FIFO (First In, First Out) principle; and motivating the team and helping to maintain team members' morale. Ensure all cooks are aware of the rules and objectives. Communicate with the chefs to understand customer feedback. Ensure proper product rotation in all cold storage areas to reduce waste. Have a thorough knowledge of all menu items, daily specials, and promotions. Ensure the cleanliness and maintenance of all work areas, utensils, and equipment. Respect all policies, procedures, and service standards related to the kitchens. Respect all hygiene and safety policies when handling food and beverages. Other duties as assigned.

Desired Candidate Profile

Prior experience in a management position in the culinary field. A diploma or certificate in a culinary discipline is an asset. Proven experience in cost control, including food, equipment, labor, and waste, to achieve food quality and financial objectives for the hotel. Knowledge of Microsoft Windows applications. Excellent interpersonal and problem-solving skills. Highly responsible and reliable. Ability to work effectively under pressure in a fast-paced environment. Ability to work as part of a team. Knowledge of current trends. Ability to focus on customer needs while remaining calm and courteous at all times. Prior experience in a management position in the culinary field.