Junior Sous Chef

Key Deliverables and Responsibilities Planning & organizing: • The ability to make requisitions of all items needed for the next day, with the assistance of the chef de partie or senior chef on duty. • The ability to prioritise, plan and organise your daily tasks in order to ensure on time delivery as required. Operations: • The ability to follow instruction and work closely with the senior chef, executive sous chef and executive chef. • The ability to work closely with the senior chef in preparing mise en place. • The ability to work as directed on station of assignment under the appropriate chef de partie or senior chef. • To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break. • To wear uniforms according to Swiss tel standards. • The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Swiss tel established guidelines and standards • The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. first in first out & if you make the mess, you clean it up • The ability to follow HACCP guidelines and municipality regulations at all times. • The ability to follow clean as you go policy and keep work area clean at all times. • The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest. • The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development. • The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels • The ability to maintain a cooperative working relationship with fellow employees • The ability to perform other tasks or projects as assigned by hotel management and staff • The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover sop • The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests • The ability to handle and rotate food according to established procedures. • The ability to maintain the work area and equipment in a safe and sanitary manner. • The ability to maintain a positive attitude and a professional disposition. • The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates. • The ability to prepare and plate items (food orders) received from F&B staff regardless of hand-written or computer printed media in a timely and accurate manner. • The ability to check and complete mise en place pars in setting up the station. • The ability to turn off all equipment ensuring no safety hazard has been left behind • The ability to set up station properly and on time for each service period. • The ability to make sure all food is prepared by recipes designated by the chef de cuisine or senior chef. • The ability to make sure quality and quantity meets our standard. • The ability to notify chef de cuisine or senior chef of any problems or complaints as when they arise. • The ability to not leave your section without doing the final check. • The ability to be able to work in another area when needed and take part in cross training when directed. • The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor • The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists. • The ability to be able to work unsupervised. • The ability to be able to be flexible to the business demands and working hours. • The ability to; throughout the working day switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces. • The ability to be able to assist and direct the stewards with the daily cleaning tasks. • Follow all kitchen regulations as outlined and directed • Swipe in and out has to be done in uniform, not before being changed. Administration: • The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible • The ability to respond properly in any hotel emergency or safety situation. • The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise. • The ability to sign acceptance for tools, knives, uniforms etc. And will pay back to the company for any loss or damage of said equipment. • Fill out the appropriate log sheets according our standard on a daily base • Be aware of accident prevention and help enforce safe work habits zero accidents is our goal. • No employee to be on the property after working hours without signed authorisation from a manager except for meals in the staff cafeteria • Overtime will be approved on business demands by the chef de cuisine or executive chef • Any violation of the above mentioned rules will be subject to disciplinary action. • Assist in food preparation and collaborate with the executive/head chef. • Help in the design, testing, and implementation of the food and drink menu. • Produce high-quality plates for customers in both design and taste. • Oversee and supervise kitchen staff. • Assist with inventory, ordering, supplier relationships, and management of supplies. • Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition. • Keep work and food prep stations clean and comply with food safety standards. • Offer suggestions and creative ideas that can improve the kitchen s performance, menu options, and service levels. • Maintain the schedule for staff shifts. • Monitor and maintain the kitchen equipment, and arrange repairs and service as needed. • Department Budget • Matters pertaining to Culinary operations • Within the authority as assigned by Superior Required Qualifications: • College Graduate, Hospitality Management, or equivalent professional culinary certification • Minimum 1 year of documented experience in a junior sous chef or equivalent kitchen position within a fine dining or upscale hospitality establishment • Demonstrated proficiency in food preparation, plating techniques, and adherence to culinary standards • Comprehensive knowledge of HACCP guidelines and food safety regulations • Proficient computer skills, including experience with kitchen management systems and point-of-sale platforms • Strong command of English, both written and verbal, for effective communication with kitchen staff and management • Ability to work efficiently under pressure while maintaining strict quality and sanitary standards • Valid food handler certification or willingness to obtain certification upon hire Preferred Qualifications: • Experience in a luxury hotel or Michelin-starred kitchen environment • Advanced knowledge of international cuisines and contemporary plating techniques • Supervisory or mentoring experience with kitchen staff • Certification in advanced culinary techniques or specialized cuisine training