Mandarin Oriental

Publicada

Junior Sous Chef French Brasserie Lyon

Sobre el trabajo

Main Responsibilities:

Responsible for the implementation, development and smooth operation Lyon Kitchen operation
Ensures that the Lyon Kitchen operation is managed efficiently and according to the established concept statements..
To ensure that the Fire Life Health Safety and Security company standards and HACCP Standards are maintained and carried out. They must be monitored regularly to assist in scoring 100% on the MOHG health and safety audit.
Organize food production in a cost effective and hygienic manner.
Prepare menu in accordance with quality, availability and seasonality ingredients and ensure market lists are completed on a daily and weekly basis.
Assist in formulating, coordinating and supervising all menu planning and implementation.
Ensure food standards and presentations are maintained and continuously improved.
Constantly strive to improve operating procedures.
Identify opportunities for improving the efficiency of the operations that will benefit our guests.
Identify opportunities for reducing costs without affecting the level of service or product received by our guests.
Propose, and initiate when approved, new services and products for our guests.
Use the Colleague Handbook in understanding the consistent way of Communicating Rules & Regulation to our Team.
Assists in developing Standard & Procedures.
Being an effective listener, before acting is essential. (Seek to understand)
Controls the Effort of superior Cleanness thru out all Culinary Departments.
Control all efforts that our entire superior Save and Sound codes are in place at all times.
To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the kitchen, based on the principles of Multi Skilling and Multi Tasking.
To assist in ensuring that the outlet is managed effectively while accountable for outlet profitability.
To ensure that the Department Operational Budget is strictly adhered to.
To assign responsibilities to subordinates and to check their performance periodically.
To be available hand on in the outlets (operational hours) to ensure that the outlet is managed well by the respective team and functions to the fullest expectations. (Frequently opening and closing the operation).
To be demanding and critical when it comes to service standards, food quality, portion timely
To ensure that the Outlet team projects a warm, professional and welcome image.
To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications.
To ensure that all meetings are well planned, efficient and result oriented.
To ensure that deadlines on all projects are met.
To maintain a good rapport and working relationship with staff in the outlet and all other departments.
To fully support the kitchen Departmental Trainers function in the Department assigned.
Perform any other reasonable duties as required by the Executive Chef/Executive Sous Chef from time to time.
To project at all times a positive and motivated attitude and exercise self control.
To provide a courteous and professional service at all times.
To assume the responsibilities of “The Chef on Duty” in accordance with the Kitchen's Duty Roster as required