Junior Sous Chef

Job Responsibilities: Lead/facilitate the transfer of information regarding priorities, assignments and problem solving at various briefing sessions each day Ensure all team members under your supervision are scheduled according to the hotel’s level of business and daily check staffing availability Organize inventories and ensure clean, systematic storage of all food items Ensure a clean kitchen, hygienic work procedures and high safety standard Manage food cost whilst achieving high food quality Support senior leadership by developing and assuming basic management responsibilities Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring Job Requirements: Positive attitude and a team player Able to work rotating shifts and weekends/public holidays