Junior Sous Chef
JW Marriott Hotel Singapore South BeachPOSITION SUMMARY
- Prepare special meals or substitute items.
- Regulate temperature of ovens, broilers, grills, and roasters.
- Pull food from freezer storage to thaw in the refrigerator.
- Ensure proper portion, arrangement, and food garnish.
- Maintain food logs, monitor the quality and quantity of food that is prepared.
- Communicate assistance needed during busy periods.
- Inform Chef of excess food items for use in daily specials.
- Inform Food & Beverage service staff of menu specials and out of stock menu items.
- Ensure the quality of the food items.
- Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
- Prepare cold foods.
Supporting Culinary Team Activities
- Supervises daily shift operations.
- Ensures all employees have proper supplies, equipment and uniforms.
- Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Ensures completion of assigned duties.
- Participates in the employee performance appraisal process, giving feedback as needed.
- Handles employee questions and concerns.
- Communicates performance expectations in accordance with job descriptions for each position.
- Participates in an on-going employee recognition program.
- Conducts training when appropriate.
- Monitors employee's progress towards meeting performance expectations.
Maintaining Culinary Goals
- Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
- Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.
Additional Responsibilities
- Reports malfunctions in department equipment.
- Purchases appropriate supplies and manages food and supply inventories according to budget.
- Attends and participates in all pertinent meetings.
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: At least 3 years of related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None
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