Junior Sous Chef-Ramada By Wyndham Manama City Centre

Job Summary

The Junior Sous Chef is responsible for kitchen operation in absence of Executive Chef ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. Cooperate with the chef to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Junior Sous Chef is also responsible for controlling food and labour costs while maximizing guest satisfaction.

Education & Experience

• A culinary degree; or at least 2 years of progressive experience in a hotel or a related field.
• Must have knowledge of F&B preparation techniques and health department rules and regulations.

Physical Requirements

• Long hours sometimes required.

General Requirements

• Cooperate with the Executive chef to increase food revenue, decrease kitchen expenses and    maximize departmental productivity without compromising guest satisfaction
• Support a safe working environment by ensuring all staff are working in compliance with the health and safety regulations and promoting our health and safety program (Serve Safe, hazard ID, etc.)
• Daily report to the executive chef Operations Process Plus Liaise with food store to ensure the proper rotation of foods and items that need to be inserted into production to avoid any losses by expiration. Keep immediate kitchen associates fully informed of all problems or matters requiring his/her attention.
• Prepare and submit required reports in a timely manner. Coordinate and monitor all phases of Loss Prevention in kitchen areas.
• Monitor quality of all food product and presentation.
• Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
• Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.
• Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.

Fundamental Requirements

• Respond to guest complaints in a timely manner.
• Ensure compliance with SOP’s in all outlets.
• Ensure compliance with requisition procedures.
• Conduct staff performance reviews in accordance with Wyndham standards.
• Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
• Know and enforce all local health department sanitation laws.
• Know how to compute daily food cost.
• Cooperate with the Executive chef to create and implement menus. food presentation. With   restrictions on food recipes
• Assess food portion size, visual appeal, taste and temperature of items served.
• Check all stations at the end of every shift for proper food storage and sanitation.
• Check food purchases for proper ordering, quality and price structure.
• Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.