Junior Sous Chef

Benefits

Additional Information

1. Knowledge and Ability To have thorough knowledge of all SOP's and P&P's for culinary department To have thorough knowledge of local rules and regulations To have advance knowledge Accor Online Platforms To have extensive knowledge of hospitality sector, especially upper luxury segment To have thorough knowledge about Raffles brand values, LQA Standards and Forbes Standards, Good written and verbal communication skills in English Able to develop rapport with colleagues and management staff Ability to work cohesively with co-workers as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all times Ability to promote positive relations with guests and patrons Able to exercise good judgement with difficult guests Understanding and ability to work in a multi-cultural environment 2. Service Foster Raffles Values; Authenticity, Humility, Excellence, Generosity, Graciousness, Stewardship Internalize Raffles Brand personality; Charismatic, Cultured, Charming, Warm, Witty, Joyful Go extra mile to make sure every employee's need are not just met, but exceeded. Treat every employee with respect and make them feel valued Create relationship with employees that is based on open and sincere communication which leads to building long lasting trustful relationships Go extra mile to make sure every guest needs are not just met, but exceeded. Assist and support team members and other departments in order to ensure a smooth operation Hire the right talent in the right position and ensure that existing talents are retained to have employees who exhibit higher engagement Save cost and time by following innovative practices and implementing them to existing processes for adapting changing conditions Never fail the Top 5 Service Excellence Look at me Smile at me Talk to me Listen to me Thank me 3. Operations Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work Ensure personal cleanliness and proper deportment of all team members Work closely with the Executive sous Chef in determining quality and quantity of food materials used with a view of eliminating wastage Discuss with the Executive sous Chef and recommends menu price adjustments Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out. Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food Suggest new recipe/products which may improve quality of food or lower food cost Check the maintenance of all kitchen equipment Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization Identify and develop team members with potential Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service 4. Leadership Be well versed in hotel fire & life safety/emergency procedures Attend all briefings, meetings and trainings as assigned by management Report for duty on time wearing clean and complete uniform at all times Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the assigned by the Management of the Hotel

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