Junior Sous Chef Western

- Hands on management of the kitchen operations on a day to day basis.
- Meet and where possible exceed guest and guest expectations, enabling the Food & Beverage operation of the hotel to be recognized as purveying consistent, quality and value for money cuisine.
- Strive continually for innovative, quality, value for money food which is presented and served in the most complimentary way.
- Ensure the highest possible standard of hygiene is practiced and maintained by the entire Kitchen brigade to meet Health & Safety regulations and HACCP food preparation guidelines.
- Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
- Work closely with the Restaurant and Bar Manager / Supervisors to meet food and beverage operational objectives.
- Co-ordination of the stewarding team to meet the kitchen's requirements.
- Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson
- Ensures the kitchen has a presence in operational meetings and committees
- Any other duties assigned by your manager.