Junior Sous Chef - Pastry - Remote

Overview

The Junior Sous Chef is responsible for ensuring the smooth operation of the kitchen department, optimizing the use of materials and manpower to maximize revenue and guest satisfaction.

In Short

• Report for duty punctually in the correct uniform.
• Assist in supervising kitchen colleagues.
• Attend daily meetings regarding menus.
• Hold meetings with kitchen colleagues.
• Establish culinary standards for banquets.
• Assist in planning menus and testing samples.
• Write product specifications and standards recipes.
• Use locally and seasonally available products.

Requirements

• Good command of English and one other language.
• Minimum 5-6 years’ experience in Hospitality.
• Good knowledge of Microsoft Excel, Word, Outlook.
• Strong leadership and communication skills.

Benefits

• Opportunity to work in a prestigious hotel.
• Experience in a diverse culinary environment.
• Professional development and training.