Veranda Tamarin is recruiting a Junior Sous-Chef

Main Responsibilities:

  • Knowledgeable and compliant to Rules and Regulations prevailing in the Establishment
  • Conduct adequate and satisfactory on-the-job training
  • Keep and ensure records of on the job trainings
  • Ensure that discipline prevails within the team and communicates any disciplinary issues to Superior / HR Manager
  • Assist in the building of an efficient team by taking interest in their welfare, safety and development
  • Participate in Eco Standard/Sustainable Responsibility set by the hotel
  • Ensure that orders have been prepared as per set standards and delivered accordingly
  • Ensure that all outlet Team Members provide an effective and efficient service at all times
  • Handle and monitor of guests complaints and the relevant follow up action required
  • Ensure proper usage and inventory of equipment, materials
  • Ensure that daily requisitions and direct orders are being made according to the number of guest
  • Participate actively in food cost controlling processes
  • Ensure that all transactions regarding guests checks are dealt with efficiently
  • Assist Superior to ensure a proper manning during the shift
  • Manage the outlet’s budget efficiently and effectively
  • Receive and examine work programmes from superior (Event order)
  • Assist superior to plan and organise respective section activities
  • Supervise and coordinate overall section’s activities to ensure effective “mise-en-place”
  • Supervise and participate in all stages of preparation
  • Control quality and visual presentation of meal by tasting and verifying texture and consistency
  •  Instruct cooks to prepare food according to “fiche technique”
  • Ensure the process of closing kitchen (gas, water, electricity, air con, cold room…)
  • Supervise the cleaning and carry out routine inspections of the kitchen sections
  • Check quality and expiry date of ordered food items from store and direct deliveries
  • Check and controls the proper storage of products, especially those freshly produced, checking on portion control, so as to maintain product quality and quantity
  •  Participate in presentation & decoration of buffet

Candidate’s Profile:

  • SC level (secondary level – NC 3/NC 4 or equivalent) or equivalent, professional training and experience
  • 3 Years experience as Chef de Partie
  • Computer literate will be an advantage
  • Fluent in English and French both written and spoken

30 Jun 2021

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