Junior Sous Chef

About the Role

St. Regis Hotels & Resorts is seeking a Junior Sous Chef to join its team in the Red Sea region. This is a full-time, entry-level management position focused on achieving daily kitchen objectives. The role involves assisting in leading kitchen staff while actively participating in all kitchen operations, including food production, purchasing, and maintaining kitchen sanitation standards. The Junior Sous Chef contributes to ensuring guest and employee satisfaction while adhering to the operating budget.

Key Responsibilities

• Maintain food handling and sanitation standards consistently.
• Oversee the production and preparation of culinary items, ensuring quality.
• Lead shifts, personally preparing food items and executing requests to specifications.
• Prepare and cook various types of food, for regular service or special events.
• Supervise and coordinate the activities of cooks and other food preparation staff.
• Check the quality of raw and cooked food products to ensure standards are met.
• Assist in determining food presentation and creating decorative food displays.
• Collaborate with Restaurant and Banquet departments to coordinate service and timing of events.
• Ensure employees maintain clean and sanitary work areas.
• Communicate areas needing attention to staff and follow up to ensure completion.

Team Leadership and Support

• Supervise daily shift operations, ensuring proper staffing levels for service, operational needs, and financial objectives.
• Ensure all employees have necessary supplies, equipment, and uniforms.
• Participate in the employee performance appraisal process, providing feedback as required.
• Address employee questions and concerns professionally.
• Communicate performance expectations in line with job descriptions.
• Conduct training sessions when appropriate and monitor employee progress.

Operational and Financial Management

• Comply with loss prevention policies and procedures.
• Purchase appropriate supplies and manage food and supply inventories according to budget.
• Report malfunctions in department equipment promptly.
• Participate in department meetings and communicate departmental goals effectively.
• Support and assist with the implementation of new menus, concepts, and promotions for restaurant outlets and banquets.

Guest Service Excellence

• Set a positive example for guest relations and strive to improve service performance.
• Handle guest problems and complaints, seeking supervisor assistance when necessary.
• Empower employees to deliver excellent customer service within established guidelines.

Qualifications and Experience

Candidates should possess 5-10 years of relevant experience in a culinary role, demonstrating a strong understanding of kitchen operations and leadership capabilities. This full-time position requires an individual who can manage daily objectives, support a culinary team, and maintain high standards of food quality and sanitation.