Junior Sous Chef

SUMMARY:
Junior Sous Chef with buffet experience for a luxury lodge

POSITION INFO:

• Menu Planning and Execution:
  
  • Assist in planning and developing menus that align with lodge themes, seasonal availability, and guest preferences.
  • Ensure the consistent quality and presentation of dishes.
• Food Preparation and Cooking:
  
  • Oversee and participate in food preparation, cooking, and presentation according to set recipes and standards.
  • Maintain high standards of food hygiene and kitchen safety.
• Team Supervision and Training:
  
  • Supervise kitchen staff in the absence of senior chefs, ensuring efficient workflow and adherence to recipes and procedures.
  • Provide guidance and training to kitchen staff to enhance their culinary skills and efficiency.
• Inventory and Cost Control:
  
  • Assist in managing kitchen inventory, including ordering and stock rotation to minimize waste and maintain cost-effectiveness.
  • Monitor portion control and food wastage to maximize profitability.
• Quality Assurance:
  
  • Conduct regular quality checks on ingredients and finished dishes to ensure they meet lodge standards.
  • Implement corrective actions as necessary to maintain quality consistency.
• Menu Development and Special Events:
  
  • Collaborate with senior chefs and management in menu development, including special events such as themed dinners or seasonal promotions.
  • Contribute creative ideas for menu enhancements and new dish development.
• Health and Safety Compliance:
  
  • Ensure compliance with health, safety, and sanitation regulations in the kitchen area.
  • Maintain cleanliness and organization of the kitchen and storage areas.
• Guest Interaction and Feedback:
  
  • Interact with guests in a professional manner, responding to inquiries and accommodating special requests.
  • Handle guest feedback effectively, addressing any concerns related to food quality or service.
• Collaboration with Other Departments:
  
  • Coordinate with other departments such as food and beverage, housekeeping, and front desk to ensure smooth operations and guest satisfaction.
  • Participate in cross-departmental meetings and initiatives as required.
• Continuous Improvement:
  
  • Stay updated on culinary trends, techniques, and industry developments.
  • Proactively suggest improvements in kitchen operations, menu offerings, and efficiency.
• Shift Management:
  
  • Assist in scheduling kitchen staff shifts and managing daily kitchen operations.
  • Ensure smooth transitions between shifts and effective communication within the kitchen team.

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