The posting
A junior sous chef operates as the assistant to a sous chef. His/her job description entails assisting in overseeing and directing all aspects of the operation of the kitchen, and in providing functional assistance; coordinating activities and functions with other heads in the food and beverage department, especially in the absence of head chef.
At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:
- Be charming by being approachable, having confidence and showing respect.
- Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.
- Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special
KITCHEN OPERATION & ADMINISTRATION
- Ensure consistent and smooth running of food production
- Ensure effective stock purchase, its receipt and storage
- Ensure that working areas are always kept clean
- Assist other kitchen staff as need arises
- Supervise performance of kitchen staff to ensure proper activity
- Perform other administrative tasks as will be communicated by superiors
- Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety
- Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature
- Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules
- Prepare substitute items
- Ensure proper arrangement and garnishing of food
- Manage food logs
- Monitor the quality and quantity of food prepared
- Assist in recruiting, hiring, and training employee cooks
- Report the need for maintenance to appropriate staff
- Must be able to produce sauces, condiments, dressings based on specific recipes.
- Manage production of outlet preparation. Communicate with restaurant Chef when items are low and need to be replenished
- Participate in the cost control performance of the culinary team by spot checking stock according to policies in place
- Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
- Maintain complete knowledge of correct maintenance and use of equipment, properly and safely.
- Meet with the Executive Sous-Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
- Complete opening shift duties. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day.
PEOPLE
- Communicates to his/her superior any difficulties, guest comments and other relevant information
- Establishes and maintains effective employee working relationships
- Give appropriate support or guidance to members of kitchen when need arises
- Resolve possible disputes within the kitchen and report any unresolved
- Promote good team spirit regularly
- Attends and participates in daily briefings and other meetings as scheduled
- Attends and participates in training sessions as schedule
GUEST EXPERIENCE
- Work towards exceeding customer’s expectation by encouraging and promoting high level of service
- Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly
- Deliver food of high standard and in accordance with departmental standards and procedures
- Grooming is impeccable and in accordance with ICSRQ personal presentation standards
- Outlet equipment is clean
- Equipment is sorted and stored
QUALIFICATIONS AND REQUIREMENTS
- Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company
- Problem solving and training abilities
- High school graduate and above
- At least 5 years’ experience in restaurant food service
