Junior Sous Chef (Asian /Continental Cuisine)

Job Responsibilities

About the Role:

The Junior Sous Chef assits the Sous Chef in the food & beverage/culinary operations. The position ensures Food Production Operations meet the brand’s standards, targets customer needs, ensures associate satisfaction, focuses on growing revenues, maximizes the financial performance of the department and oversees the development & implementation of the departmental strategies. 

The Junior Sous Chef is required to follow the hotel-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer, resulting in creating an iconic and profitable hotel.  

Job Requirements

Functional Competencies

• Cost Management
• Knowledge of HR, Training, Sustainability
• Internal Software Knowledge
• Written & Verbal Communication
• Guest Feedback System
• Computer Skills
• Equipment Knowledge & Management
• Safety & Hygiene Practices 

Behavioral Competencies

• Strategic Thinking
• Analytical Approach
• Coaching and Mentoring
• Team Building & Orientation
• Interpersonal Effectiveness
• Result Orientation
• Customer Centricity
• Managing Crisis
• Decision Making
• Mutual Respect