[{{ $ctrl._job.status.name | translate}}] Junior Sous Chef
Huvafen Fushi Resort and Spa


Job description

 Ensuring day to day productivity of all kitchen employees and the full completion of rostered shifts
 Maintain the food cost.
 Planning, allocating, and evaluating work carried out by teams, individuals and self
 Identifying training needs and direct responsibility for the development and training of the kitchen brigade, and attending training programs for own professional development as requested
 Planning, implementing, monitoring and improving safe and hygienic operations for Resort guests and employees at all times
 Investigating all kitchen accidents and implementing corrective actions to prevent re-occurrence, following consultation with employees and the Occupational Health & Safety Committee
 Ensuring correct food storage practices are being adhered to in order to prevent unnecessary spoilage and cross contamination
 Controlling and analyzing quality level of production and presentation of all food items
 Maintaining an up to date standard recipe file for all food items by preparing menus, recipe cards and preparation charts
 Demonstrating firm knowledge of all suppliers and their products, and thorough knowledge of ordering and delivery procedures
 Assisting with the ordering, receiving, un packing and checking of food items, ensuring that requested quality and quantity is ordered
 Maintaining stock levels of items used by kitchen brigade allowing shift completion without hindrance or disruption to the staff dining experience
 Conducting month end stock takes accurately and in a timely manner and updating relevant stock sheets
 Maintaining close control on wastage or over use of products by any member of the kitchen team, and ensuring the correct and tidy storage of all food matter
 Recommending, monitoring and controlling the use, care and cleanliness of all kitchen resources including equipment
 Liaising closely with Executive Chef on any changes that may affect normal staff kitchen routine
 Carrying out other duties as requested by the Executive Chef / Resort General Manager


2 years work experience as Junior Sous Chef in five star hotel - All day dining.
Solid International Culinary experience
Working with multi-cultural teams
With excellent market knowledge and with proven innovative Culinary ideas.
Job type
Male, Maldives
F&B kitchen
Starting in
As soon as possible
Latest start date
September 2018

Huvafen Fushi Resort and Spa

Drift away into a dreamscape. Sink into modern comforts. Indulge in gentle sleep and sweet rest. Stay. Stylish haven.

Embrace the tropical atmosphere. Luxuriate in your plunge pool. Infused with refinement. Coastal skies. Breathe in exotic aromas of native blooms. Escape. Savour overwater luxury. Drink in the heavenly ocean views. Clean, modern palette. Sweet caress the balmy breeze. Infinite sensations

Sail Away Weigh anchor and explore other worlds. Champagne at sunrise. Indulgence on deserted shores. Untouched islands rise from changing tides. Dive mesmerising reefs. Overnight onboard for encounters under starlight.

Secluded island hideaway. Infinite horizons. Set sail. Defy gravity over the atolls. Levitate above the surface or sink into the lagoon.

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