Junior Sous Chef

A junior sous chef operates as the assistant to a sous chef. His/her job description entails assisting in overseeing and directing all aspects of the operation of the kitchen, and in providing functional assistance; coordinating activities and functions with other heads in the food and beverage department, especially in the absence of head chef.

At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

Be charming

by being approachable, having confidence and showing respect.

Stay in the moment

by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.

Make it memorable

by being knowledgeable, sharing stories and showing your style to create moments that make people feel special

KITCHEN OPERATION & ADMINISTRATION

Ensure consistent and smooth running of food production

Ensure effective stock purchase, its receipt and storage

Ensure that working areas are always kept clean

Assist other kitchen staff as need arises

Supervise performance of kitchen staff to ensure proper activity

Perform other administrative tasks as will be communicated by superiors

Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety

Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature

Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules

Prepare substitute items

Ensure proper arrangement and garnishing of food

Manage food logs

Monitor the quality and quantity of food prepared

Assist in recruiting, hiring, and training employee cooks

Report the need for maintenance to appropriate staff

Must be able to produce sauces, condiments, dressings based on specific recipes.

Manage production of outlet preparation. Communicate with restaurant Chef when items are low and need to be replenished

Participate in the cost control performance of the culinary team by spot checking stock according to policies in place

Maintain and strictly abide by state sanitation/health regulations and hotel requirements.

Maintain complete knowledge of correct maintenance and use of equipment, properly and safely.

Meet with the Executive Sous-Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

Complete opening shift duties. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day.

PEOPLE

Communicates to his/her superior any difficulties, guest comments and other relevant information

Establishes and maintains effective employee working relationships

Give appropriate support or guidance to members of kitchen when need arises

Resolve possible disputes within the kitchen and report any unresolved

Promote good team spirit regularly

Attends and participates in daily briefings and other meetings as scheduled

Attends and participates in training sessions as schedule

GUEST EXPERIENCE

Work towards exceeding customer’s expectation by encouraging and promoting high level of service

Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly

Deliver food of high standard and in accordance with departmental standards and procedures

Grooming is impeccable and in accordance with ICSRQ personal presentation standards

Outlet equipment is clean

Equipment is sorted and stored

QUALIFICATIONS AND REQUIREMENTS

Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company

Problem solving and training abilities

High school graduate and above

At least 5 years’ experience in restaurant food service

RB CORP PTE. LTD.