Junior Sous Chef

Job description

Key tasks

• To set up SOP and policies with the Executive Chef and ensure the efficient implementation of these policies and procedures.
• Assist in the pre-opening procurement of Kitchen equipments and utensils giving specifications qualities and quantity descriptions.
• Works closely with Executive Chef on menu planning, recipes and food presentation.
• To control food costs and wastage.
• Work with Receiving Officer to maintain the quantity and quality of goods sent.
• To assist Executive Chef on selecting suppliers.
• Continuously plan creative and unique menu items to appeal to the target market.
• Tastes food to ensure high quality and recipes specification and ensure consistency in quality and tasks.
• Supervises all cooking operations including methods, portion control and presentation
• Ensure attractive presentation of all food dishes.
• Supervises food preparation staff, schedules all employees in Kitchen Department, maintains adequate staffing levels.
• Develops and trains Chefs, delegate responsibility, maximizes productivity while minimizing labour cost.
• Together with Human Resource Department, responsible for hiring and training new employees and staffing kitchen at efficient levels to meet service requirement.
• To develop skills training for staff to ensure standards are maintained giving them opportunities to raise the necessary skills for promotion, building self-confidence to perform in his absence.
• To give employees positive feedback on their performance and appraisals yearly practicing fair treatment
• Close corporation and communication with all employees encourage team building environment.
• Assists the Executive Chef in developing annual operating budgets.
• Heads weekly and monthly Food & Beverage/Kitchen meetings and conducts meetings, with Chef de Parties entire Kitchen staff frequently to discuss problems, changes upcoming business, specials etc.
• Responsible for ensuring peak levels of performance by all Kitchen personnel. Assists all Chef during peak periods or whenever they may be in need of assistance.
• Responsible for maintaining proper and hygiene standards for employee meals during specified times seven days a week.
• Responsible for meeting budgeted food and labor costs and “other expenses” costs.
• Review staffing, levels daily to minimize overtime.
• Responsible for month end inventories of Kitchen equipments, utensils and stocks.
• Supervises general cleaning of the Kitchen and Cold rooms daily.
• Ensure proper care of all cooking equipments, issues work order sheet if necessary.

Pullman and its talent community

The Pullman promise is built around its three values: commitment, adaptability and creativity , and these are orchestrated throughout the hotel by a specific human resources and management policy:

• Body & Soul, the service attitudes model developed by Pullman

• Welcomer, Quality & Attitude Manager, Event Manager - some of the new Pullman professions

• A Pullman “school” of leadership, focusing on creativity.

Desired profile

Skills

Level of Education Secondary professional education
Areas of study Cooking
Professional experiences 3 to 5 years
Languages essential English

Essential and optional requirements

- Candidate must possess minimum Degree/Diploma in Hotel Management/ Culinary Art.
- At least 5 years of working experience in related field for this position.
- Effective verbal and written communication in English is essential.
- Creative, responsible, have an eye for details and excellent working attitude.
- Ability to handle sensitive & confidential information.

·  Excel
·  Word
·  Micros