Junior Sous Chef

Company: Ocean Hotels BarbadosObjectivesTo adhere to assist the Executive Chef/Senior Chefs with implementing and maintaining all standards, policies and procedures pertaining to food quality specifications, preparation, presentation, storage and for all Health and Food Safety areas of “Due Diligence” as it relates to all temperature logs, daily cleaning checklist and following general HACCP guidelines and by keeping up to date with the latest trends, products, and techniques.Main ResponsibilitiesHuman ResourcesTo report for duty punctually in full uniform and name badge, paying attention to personal hygiene and tidiness. Detailed grooming standards are set out in your staff handbook.To comply with local government and tour operators Health and Safety Acts and HACCP Guidelines.Maintain the agreed standards detailed in the Standards & Training Manual and company Policies and Procedures.Help maintain a good working environment within the department and good relationships with all other hotel departments.To treat other work colleagues with same level of respect as guestsTo greet all guests and colleagues by making eye contact and the appropriate greeting To give assistance to other hotel departments as and when necessary.Attend and complete training sessions as and when required, a minimum of 60 hours of documented training per yearTo organise and help train the Commis Chefs, Demi and Chef de Parties in their daily requirements.To help and assist with departmental new starts and (refresher) training for chefs.To carry out any reasonable requests made by your direct reports Follows the instructions and recommendations from immediate reports to ensure completion of daily tasksTo conduct daily shift briefings and assist with monthly staff meetings Food Specification, Guest request, Storage, Distribution, Preparation and Due DiligenceTo ensure all Mise en place is ready for service and workstation is clean and properly set up as per establish standard To ensure all related menu items are properly prepared using standard recipes, methods of preparation and presentation.To wash and maintain all kitchen light equipment.Create and cost menus with Executive Chef/Chef responsible for the outlet where the menu is neededTo play special emphasis on food quality and work any shift needed To ensure all food is severed at the proper temperature To ensure all food is prepared as ordered To ensure all requisitions are completed on timeTo acknowledge waiting guests appropriately and extend the necessary greeting To create contemporary menus using Caribbean ingredients To exhibit a sincere desire to meet and comply with all guest request To never say NO to guest, find an alternative To anticipate guest needs or offer personalized recommendation To ensure all In-Room Dining orders are completed and delivered within 30 minutes To ensure all food items are top up and area cleaned on buffets, inform chef on duty/restaurant manager of any items not available or running low To set standards for any new dish/recipe created once approved by Executive Chef/Head Chef/Executive Sous ChefTo ensure that correct portion controls and quantity of pastry “Mise en place” are prepared and set up for service in the kitchen.All purchased and prepared foods are labelled, dated and food stocks rotated and kept in hygienic conditions.To ensure service of menu items from the kitchen to waiting staff are carried out in an efficient and courteous manner.To assist in ensuring other junior chefs are correctly prepared and ready for “Service”.Ensure that all food preparation areas are maintained in a clean state and in excellent condition General Health and SafetyEnsure that all potential and real hazards are reported immediately and rectified.Be fully conversant with all departmental Fire, Emergency and Hurricane/Earthquake procedures.Check for expiry dates on all Mise en place and products in the kitchen Emergency procedures are rehearsed, implemented, and enforced to provide for the security and safety of guests and employees.This is a MUST to Ensure all team members stop and clean the kitchen before and after every service To ensure all daily cleaning duties are completed and documented Ensure the safety of the persons and the property of all within the department by fairly applying Hotel Regulations and strict adherence to existing standards All staff within the department must be trained in a manner, which is safe and unlikely to cause risk of harm or injury to selves or others.Stimulate and encourage a general awareness of Health and Safety in relation to all tasks and activities undertaken in the department.To ensure all employees are following the recycling policies and procedures Ensure that all members of the department maintain the highest standards of personal hygiene.Occasional Duties And ResponsibilitiesEnsure that all members of the department maintain the highest standards of personal hygiene.Assist with special duties in the event of an emergency or other non-routine matter.All Senior Chefs are expected to be apart of the core team in case of a hurricane or natural disaster Education And ExperienceSecondary level education is required.Certificate or Degree from a culinary school would be an asset2 years as Junior Sous Chef experience in a AAA Four or Five Diamond Hotel/Restaurant or similar upscale restaurant or 8 years experience in a reputable high end Fine Dining establishmentSupervisory experience and training is required