Junior Sous Chef - Bela-Bela
- Menu Planning and Execution:
- Assist in planning and developing menus that align with lodge themes, seasonal availability, and guest preferences.
- Ensure the consistent quality and presentation of dishes.
- Food Preparation and Cooking:
- Oversee and participate in food preparation, cooking, and presentation according to set recipes and standards.
- Maintain high standards of food hygiene and kitchen safety.
- Team Supervision and Training:
- Supervise kitchen staff in the absence of senior chefs, ensuring efficient workflow and adherence to recipes and procedures.
- Provide guidance and training to kitchen staff to enhance their culinary skills and efficiency.
- Inventory and Cost Control:
- Assist in managing kitchen inventory, including ordering and stock rotation to minimize waste and maintain cost-effectiveness.
- Monitor portion control and food wastage to maximize profitability.
- Quality Assurance:
- Conduct regular quality checks on ingredients and finished dishes to ensure they meet lodge standards.
- Implement corrective actions as necessary to maintain quality consistency.
- Menu Development and Special Events:
- Collaborate with senior chefs and management in menu development, including special events such as themed dinners or seasonal promotions.
- Contribute creative ideas for menu enhancements and new dish development.
- Health and Safety Compliance:
- Ensure compliance with health, safety, and sanitation regulations in the kitchen area.
- Maintain cleanliness and organization of the kitchen and storage areas.
- Guest Interaction and Feedback:
- Interact with guests in a professional manner, responding to inquiries and accommodating special requests.
- Handle guest feedback effectively, addressing any concerns related to food quality or service.
- Collaboration with Other Departments:
- Coordinate with other departments such as food and beverage, housekeeping, and front desk to ensure smooth operations and guest satisfaction.
- Participate in cross-departmental meetings and initiatives as required.
- Continuous Improvement:
- Stay updated on culinary trends, techniques, and industry developments.
- Proactively suggest improvements in kitchen operations, menu offerings, and efficiency.
- Shift Management:
- Assist in scheduling kitchen staff shifts and managing daily kitchen operations.
- Ensure smooth transitions between shifts and effective communication within the kitchen team.
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