Jr. Sous Chef - International cuisine Wyndham Grand Manama

The Junior Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected 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 labor costs while maximizing guest satisfaction.

Ensuring Culinary Standards and Responsibilities are Met

Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.

Coordinate and monitor all phases of Loss Prevention in kitchen areas.

Prepare and submit required reports in a timely manner.

Managing Food Preparation

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.

Respond to guest complaints in a timely manner.

Managing Culinary Teams and Set standards

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.

Work with the Chef de cuisine, Sous Chef and F&B team to create and implement menus.

Managing Food cost, Portion control and additional responsibility

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.

Prepare daily food production sheets.

Cut meat, poultry, and seafood according to daily business.

Leadership

Maintaining a business environment based on the Code of Conduct and Company Vision

Maintain and enhance the open-door policy to all associates providing advice and guidance when needed in regards to their issues or concerns and/or grievances

Conduct regular coaching sessions/1:1s with direct reports