Junior Sous Chef - Fine Dining

Job description

Key tasks

- Manage and supervise the daily operations of the Prive kitchen
- Maintain efficient labor and food cost control
- Enforce company's standards of food preparation, production and portioning controls
- Ensure good quality of food and hygiene standard
- Lead, manage and develop team members
- Create periodic, seasonal and festive menus

Sofitel and its Ambassadors

The Sofitel brand is based on three core values guaranteed by each employee every day:
A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.

Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service. By transforming every detail into a unique moment of pure comfort and elegance , they create and nurture a relationship with their guests.
The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters.

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Desired profile

Skills

Level of Education Bachelor / Licence
Areas of study Food and beverage
Languages essential English
Optional languages Mandarin

Essential and optional requirements

- Minimum 3 years’ experience in French /Western Fine Dining Cuisine.
- Relevant working experience in international hotel chains or concept restaurants is recommended
- Receptive to changes, with good interpersonal and organization skills
- Need to be autonomous, creative with a strong sense of ownership and a positive working attitude
- Good command of both spoken & written English

·  Excel
·  Power Point
·  Word
·  HACCP