Junior Sous Chef

Job description

Company Description

Join  us at Accor,  where  life pulses  with  passion! ​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality   is  a  work  of  heart , ​
Join  us and  become  a  Heartist ®.

Job Description

Responsible for food preparation and presentation as outlined by the Executive Chef in order to ensure Grand Mercure Majlis is recognized for the quality and value of its product and is the most preferred 5 star hotel.

 

1.         Specific Duties and Responsibilities:

 

1.1        Ensure and supervise daily preparation of food for the staff canteen and appropriate inter-kitchen transfers.

 

1.2        Prepare food requisitions and inter-kitchen transfers for approval by management.

 

1.3        Check foodstuff delivered to area of responsibility for freshness, quantity etc. and brings any discrepancies to the attention of supervisor or management.

 

1.4        Any other duties as requested by the management.

 

1.5        Avoid or minimize food wastage.

 

1.6        Ensure that all mise-en-place is kept according to business volume.

 

1.7        Ensure all equipment in area of responsibility is in working order and report all faults to supervisor or management.

 

1.8        Pay attention to energy conservation. Ensure the minimum use of energy at all times.

 

1.9        Ensure that job is done according to standard operating procedures and employee handbook.

 

1.10      Maintain a high standard of hygiene and grooming clean uniform, name badge, well shined black shoes, black clean socks (men), neat hair, clean shaven (men), clean hands and short finger nails, wearing of jewelry and make-up as per S.O.P. and employee handbook.

 

 

 

1.11      Follow hotel timekeeping procedures has to be present 15 minutes before scheduled starting time, on request work split shift, work any days including weekends and public holidays and do overtime as requested in accordance with H.R. policies.

 

1.12      Check on a regular basis the cleanliness of outlets and working areas.

 

1.13      Maintain the highest level of guest satisfaction and standard of service, strive for perfection and excellence to make Grand Mercure Majlis the leading 5 star property.

 

1.14      Any reasonable request of department management.

 

1.15      Be always aware that you represent the hotel to our guests and the community.

 

1.16      Be motivated to increase departmental revenue.

 

1.17      Work in awareness of and according to departmental budgeted costs.

 

1.18      Handle hotel assets and all equipment with utmost care and maintain in best conditions.

2.        General Responsibilities:

 

· 
·  To generally promote and ensure good inter-departmental relations.

 

· 
·  To observe all Health & Safety and Fire prevention procedures at all times.

 

· 
·  To maintain the highest standards of personal hygiene at all times.

 

· 
·  To ensure that the proper use of all equipment is in accordance with specifications.

 

· 
·  To be aware of, and adhere to, the various laws relating to food handling, storage, preparation, cooking and service.

 

· 
·  To ensure that all use by dates are checked to ensure they have not been exceeded, before using.

 

· 
·  To report any food items that have exceeded their use by date to the Executive Chef.

 

· 
·  To be personally familiar with the procedure relating to evacuation in the event of fire.

 

· 
·  To keep pilferage an impossibility.

 

· 
·  To ensure that all energy is conserved, i.e. unnecessary lights are switched off, unnecessary equipment is switched off and unnecessary running of hot and cold water is minimised.

 

· 
·  Promote a culture in which safety is the prime concern and shall never be compromised.
·  Ensure self and others safety awareness at all times and promote the involvement of all employees in improving safety.
·  Ensuring that safety instructions and procedures are implemented and practices to eliminate hazards.
·  Focus on the elimination of unsafe acts and rectify unsafe condition.
·  Facilitate with job specific risk assessments and sign of and approval thereof before submitting to the site IMS Coordinator.
·  Ensure Contractors in your discipline and area comply with these rules and rectify any deviations immediately.
·  Being familiar with any emergency procedures and ensure instructions are followed when necessary.
·  Reporting any defects on plant and equipment to the Project Manager.
·  Ensuring the required job specific risk assessment is completed on a daily basis.
·  Participation in accident /incident investigations.
·  Ensuring accident reporting procedures are adhered to.

 

3.       Occasional Responsibilities:

 

3.1     To report any equipment failures/problems to the Maintenance Department.

 

3.2     To participate in any Training/Developments schemes as recommended by senior management.

 

3.3     Assist the Duty Manager in any tasks outlined/detailed by him/her.

 

3.4     Pass any maintenance requests to the Maintenance Department.

 

3.5     To comply with any reasonable request made by management to the best of your ability.

 

4.       Legal Responsibilities:

 

· 
·     To ensure that the standards required by Law and by Management are

Maintained at all times in the areas specified above.

 

5.       HSE Responsibilities

 

 

· 
·      Assists & Takes participation in environmental improvements programs which helps to Reduce, Reuse & Recycle air, water & Energy Resources.

 

· 
·  Shall observe Company’s all safety & Environmental rules and regulations.

 

· 
·  Shall report any unsafe condition or Environmental issues to their In-charge/Foreman or Safety Personnel.

 

· 
·  Shall comply all the Rules and regulations implemented by the Hotel Authorities and ensure all works are carried out in a safe manner.

 

Shall use the appropriate personal protective equipment while carrying out their duties.

 

6.  Authorities and Accountabilities

 

6.1 Employees are accountable to their supervisor through:

 

·  Regular one-to-one meetings
·  The Performance Development Scheme
·  Job descriptions

 

7.       Covid-19 Responsibilities

 

 

· 
·  Wash hand with soap and water for at least 20 secs. Rub palms, fingers & thumb. Alternatively, use an alcohol-based hand sanitizer.

 

· 
·  Wear masks correctly and gloves to avoid direct contact with surfaces. Dispose all used mask & Gloves in the properly designated hazardous waste bins.

 

· 
·  Keep physical distance of 2 meters & avoid close contact with anyone showing signs of respiratory illness and if not feeling well, report immediately to your Supervisor & Head of Department.

 

· 
·  Practice routine cleaning and disinfecting of frequently touched surfaces using proper disinfectants in workplace includes; floors, door handles, light switches, window handles, tables, chairs, computer keyboard & mouse, telephones, mobile phone, office equipment & cleaning equipment, etc.

Qualifications

Responsible for food preparation and presentation as outlined by the Executive Chef in order to ensure Grand Mercure Majlis is recognized for the quality and value of its product and is the most preferred 5 star hotel.

 

1.         Specific Duties and Responsibilities:

 

1.1        Ensure and supervise daily preparation of food for the staff canteen and appropriate inter-kitchen transfers.

 

1.2        Prepare food requisitions and inter-kitchen transfers for approval by management.

 

1.3        Check foodstuff delivered to area of responsibility for freshness, quantity etc. and brings any discrepancies to the attention of supervisor or management.

 

1.4        Any other duties as requested by the management.

 

1.5        Avoid or minimize food wastage.

 

1.6        Ensure that all mise-en-place is kept according to business volume.

 

1.7        Ensure all equipment in area of responsibility is in working order and report all faults to supervisor or management.

 

1.8        Pay attention to energy conservation. Ensure the minimum use of energy at all times.

 

1.9        Ensure that job is done according to standard operating procedures and employee handbook.

 

1.10      Maintain a high standard of hygiene and grooming clean uniform, name badge, well shined black shoes, black clean socks (men), neat hair, clean shaven (men), clean hands and short finger nails, wearing of jewelry and make-up as per S.O.P. and employee handbook.

 

 

 

1.11      Follow hotel timekeeping procedures has to be present 15 minutes before scheduled starting time, on request work split shift, work any days including weekends and public holidays and do overtime as requested in accordance with H.R. policies.

 

1.12      Check on a regular basis the cleanliness of outlets and working areas.

 

1.13      Maintain the highest level of guest satisfaction and standard of service, strive for perfection and excellence to make Grand Mercure Majlis the leading 5 star property.

 

1.14      Any reasonable request of department management.

 

1.15      Be always aware that you represent the hotel to our guests and the community.

 

1.16      Be motivated to increase departmental revenue.

 

1.17      Work in awareness of and according to departmental budgeted costs.

 

1.18      Handle hotel assets and all equipment with utmost care and maintain in best conditions.

2.        General Responsibilities:

 

· 
·  To generally promote and ensure good inter-departmental relations.

 

· 
·  To observe all Health & Safety and Fire prevention procedures at all times.

 

· 
·  To maintain the highest standards of personal hygiene at all times.

 

· 
·  To ensure that the proper use of all equipment is in accordance with specifications.

 

· 
·  To be aware of, and adhere to, the various laws relating to food handling, storage, preparation, cooking and service.

 

· 
·  To ensure that all use by dates are checked to ensure they have not been exceeded, before using.

 

· 
·  To report any food items that have exceeded their use by date to the Executive Chef.

 

· 
·  To be personally familiar with the procedure relating to evacuation in the event of fire.

 

· 
·  To keep pilferage an impossibility.

 

· 
·  To ensure that all energy is conserved, i.e. unnecessary lights are switched off, unnecessary equipment is switched off and unnecessary running of hot and cold water is minimised.

 

· 
·  Promote a culture in which safety is the prime concern and shall never be compromised.
·  Ensure self and others safety awareness at all times and promote the involvement of all employees in improving safety.
·  Ensuring that safety instructions and procedures are implemented and practices to eliminate hazards.
·  Focus on the elimination of unsafe acts and rectify unsafe condition.
·  Facilitate with job specific risk assessments and sign of and approval thereof before submitting to the site IMS Coordinator.
·  Ensure Contractors in your discipline and area comply with these rules and rectify any deviations immediately.
·  Being familiar with any emergency procedures and ensure instructions are followed when necessary.
·  Reporting any defects on plant and equipment to the Project Manager.
·  Ensuring the required job specific risk assessment is completed on a daily basis.
·  Participation in accident /incident investigations.
·  Ensuring accident reporting procedures are adhered to.

 

3.       Occasional Responsibilities:

 

3.1     To report any equipment failures/problems to the Maintenance Department.

 

3.2     To participate in any Training/Developments schemes as recommended by senior management.

 

3.3     Assist the Duty Manager in any tasks outlined/detailed by him/her.

 

3.4     Pass any maintenance requests to the Maintenance Department.

 

3.5     To comply with any reasonable request made by management to the best of your ability.

 

4.       Legal Responsibilities:

 

· 
·     To ensure that the standards required by Law and by Management are

Maintained at all times in the areas specified above.

 

5.       HSE Responsibilities

 

 

· 
·      Assists & Takes participation in environmental improvements programs which helps to Reduce, Reuse & Recycle air, water & Energy Resources.

 

· 
·  Shall observe Company’s all safety & Environmental rules and regulations.

 

· 
·  Shall report any unsafe condition or Environmental issues to their In-charge/Foreman or Safety Personnel.

 

· 
·  Shall comply all the Rules and regulations implemented by the Hotel Authorities and ensure all works are carried out in a safe manner.

 

Shall use the appropriate personal protective equipment while carrying out their duties.

 

6.  Authorities and Accountabilities

 

6.1 Employees are accountable to their supervisor through:

 

·  Regular one-to-one meetings
·  The Performance Development Scheme
·  Job descriptions

 

7.       Covid-19 Responsibilities

 

 

· 
·  Wash hand with soap and water for at least 20 secs. Rub palms, fingers & thumb. Alternatively, use an alcohol-based hand sanitizer.

 

· 
·  Wear masks correctly and gloves to avoid direct contact with surfaces. Dispose all used mask & Gloves in the properly designated hazardous waste bins.

 

· 
·  Keep physical distance of 2 meters & avoid close contact with anyone showing signs of respiratory illness and if not feeling well, report immediately to your Supervisor & Head of Department.

 

· 
·  Practice routine cleaning and disinfecting of frequently touched surfaces using proper disinfectants in workplace includes; floors, door handles, light switches, window handles, tables, chairs, computer keyboard & mouse, telephones, mobile phone, office equipment & cleaning equipment, etc.