Job Title: Jr. Sous Chef (4)

Department: Kitchen

Reports to: Senior Sous Chef

Supervises: Line Cooks, Stewards

Contract length: 1 year (renewable on satisfactory performance)

Main Purpose & Scope the Job

The Jr. Sous Chef will assist the Head Chef, Assistant Head Chef and the Senior Sous Chef to ensure the overall quality and profitability of the kitchen in accordance with Ankole Grill policies, procedures, and standards established to ensure maximum customer satisfaction

Responsibilities

• Ensure the consistency in the preparation of all food items according to company recipes and standards.
• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
• Ensure all kitchen Colleagues are aware of standards and expectations
• Liaise with the Senior Chefs to keep open lines of communication regarding guest feedback
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• Have full knowledge of all menu items, daily features and promotions
• Ensure the cleanliness and maintenance
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Ensure that high standards of sanitation, cleanliness of all work areas, utensils, and equipment,
• Ensure that safety is maintained throughout all kitchen areas always
• Provide training and professional development opportunities for junior kitchen staff.
• Work closely with the Executive chef, Assistant Head chef and Senior Sous Chef in setting up, maintaining and improving the quality of food and service offered to our customers
• Hygiene- Being a senior member of the team, the Jr Sous Chef must oversee the implementation and practice of proper hygiene in the whole kitchen. He/she must also keep a close eye and deal very firmly with the offenders.
• Ensuring that the (HACCP) is adhered to on a daily basis by all members of staff.
• Keeps the Executive chef fully informed of all rising issues, unusual matters of significance, promptly taking corrective actions where necessary.

*In addition to the above, the Jr Sous Chef may be given such other duties, as the Management may deem necessary.

• A minimum of 4 years food preparation experience, preferably in a high volume, luxury hotel/restaurant environment.
•  2 years experience in a supervisory role within a high-level culinary establishment

Core Competencies

• Excellent English verbal and written skills.
• Excellent leadership, motivation and team building skills.
• Knowledge of current food trends and best practices.
• Strong safety and hygiene awareness
• Understanding of purchasing and maintenance of kitchen equipment.
• Knowledgeable about the culinary industry and food preparation.
• Organized, can delegate tasks well and work in a high stress environment.
• Knowledge of hygiene and safety standards in the Kitchen and possess discipline to enforce those standards.
• Flexible
• Customer service oriented with a positive can-do attitude.
• Accuracy and speed in executing assigned tasks
• Excellent personal hygiene and grooming.
• Well-organized and detail-oriented

All applications should be submitted by 14th March  2021