Junior Sous Chef (Oriental)

Department: Kitchen

Employment Type: Permanent - Full Time

Location: Lebanon - Beirut

DescriptionThe job of Junior Sous Chef is executed satisfactorily when:\nOutstanding culinary technical skills are maintained.\nEffective employee working relationships are established and maintained.\nFamiliarity with property safety, first aid and fire and emergency procedures is demonstrated and equipment is operated safely and sensibly.\nHACCP is implemented and practiced.\n

Key Responsibilities\nHelp to direct, control and co-ordinate the activities of all Chefs and kitchen attendants, engaged in preparing and cooking food, so as to ensure an efficient, profitable and smooth food service, at all times.\nIn charge of all respective kitchen work.\nInspect storerooms, refrigerators and freezers daily, to prevent wastage.\nAssist the Sous Chef to control cost by minimizing spoilage, utilizing food surpluses and practicing portion control.\nCheck the quality and quantity of food received from the markets and stores.\nAlways look for cost saving and environmental ideas.\nAssist in the operation of their outlet/dependant outlets, at an acceptable food and staff cost.\nMaximize employee’s productivity, in order to minimize payroll cost.\nMonitor all Kitchen operating costs and take corrective action, when necessary to reduce expenses.\nEnsure that all food is prepared and served according to the standards set by the Executive Chef.\nProduce and check preparation and presentation of food.\nMake sure standard recipes are used, and food is presented according to pictorials.\nMake sure that all machines, furniture (fridges, benches, etc.), equipment and utensils are clean and in working condition at all times. Check all assigned areas in regards to sanitation and hygiene, to prevent contamination of any kind.\nEnsure the Kitchen complies with health and safety standards as to prevent accidents.\nParticipate in the Sous Chefs meeting when Sous Chef not on duty.\nEnsure lines of communication within the outlet kitchen are effective.\nMaintain interdepartmental communication to avoid frictions of any kind.\nRepresent the culinary team in an absolute correct manner when in the public areas.\nAssist in staff training in conjunction with the Training Department and Departmental Trainers.\nMaximise employee productivity and moral, and consistently maintain discipline, following hotel guidelines and local legislation.\nMotivate all staff to perform their duties by demonstrating professionalism, organisational skill and team spirit.\nEnsure all staff adheres to grooming and presentation standards.\nReport all accidents, health and safety hazards to Executive Chef.\nFollow up and keep a tidy control over function and event orders.\nIn charge of food requisitions, orders and inter-kitchen transfers.\nInstigate maintenance requests if necessary, and check on completion.\nResponsible for the Duty Roster, Staff Leave and Attendance Record.\nDemonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.\nBe aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. \nBe familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.\nInitiate action to correct a hazardous situation and notify supervisors of potential dangers.\nLog security incidents and accidents in accordance with hotel requirements.\n


Skills, Knowledge and ExpertiseEducation:  Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)  
                     HACCP certification\n
Experience: To fill the position, the following is required:                \nMinimum 3 years kitchen experience\nInternational experience is preferred\nBanqueting experience is preferred\nLanguage: \nAbility to work and communicate in a multinational environment:\nLocal language – excellent oral and written skills where necessary\nEnglish – good oral and written skills\nAdditional language – beneficial\nCompetencies:    \nKnowledgeable of food safety regulations\nAbility to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions\nExcellent verbal communication skills\nAbility to establish and retain effective working relationships with hotel staff and clients/vendors\nAbility to identify and delegate tasks effectively\nExcellent organizational and time management skills\nApplies a professional, confidential and ethical approach at all times\nWorks in a safe, prudent and organized manner\nAbility to operate computer and office equipment\nProficiency in Microsoft Office\nIndividual Characteristic : To fill this position the candidate must identify with the Kempinski core values, in addition, they should be especially:

                Passionate for Food & Beverage
                People Oriented
                Passionate for European luxury
                Entrepreneurial
                Straightforward
                Sense of responsibility
                Team player
                Flexible and reliable
               Tolerant and open minded
               Works well under pressure