Jr. Sous Chef (PAN Asian)

Qualification

B.H.M/Diploma Or Any Degree/ Without Degree
 

Experience

8-10 years

Skills

PAN Asian, Formal training in Culinary Arts.

Duties & Responsibilities

• Apply principles of culinary science.
• Apply sensory analysis to food and beverage preparation and presentation.
• Develop and implement budget.
• Innovate with new culinary ingredients.
• Integrate business continuity management into the organization’s operations.
• Manage compliance with food and beverage hygiene policies and procedures.
• Manage cost and quality controls.
• Manage crisis situations.
• Manage culinary operations.
• Manage food and beverage operations.
• Manage high volume food production operations.
• Maintain records of prepared food and manage inventory.
• Manage loss/risk prevention.
• Manage site/outlet and equipment maintenance.
• Master cook and chill methods.
• Master culinary trends and techniques in Glamping Pods.
• Perform culinary application and techniques.
• Plan and develop menus for food service establishments.
• Interact with guests to obtain feedback on product quality and service levels.
• Respond to and handle guest problems and complaints.
• Able to make recommendations to the Executive Chef and the functional F&B
• Head regarding succession planning.
• To be aware of all financial budget and goals.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the resort and the Glamping Pods occupancy and function forecasts.
• Ensure that chefs and KST stewards are always in clean, tidy uniforms and are always presentable to be in guest view.
• Ensure that all culinary operations manuals are prepared and updated.
• Ensure that the culinary department adheres to all Wonderla Resorts policies and procedures.
• Ensure that the department’s overall operational budgets are strictly adhered to.
• Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
• Ensure that team meetings & SOP training are well planned and need to be results-oriented.
• Creative menu planning and correct food preparation for each outlet including Woods, Red Ice, Room Service, and banquets.
• Work in close conjunction with the Food and Beverage Manager and respective teams to create a yearly marketing plan for the outlet.
• Be aware of new items, which are introduced onto the market and keep up with the latest product trends.
• Fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.
• Initiate relevant maintenance reports and work orders supported by the respective follow-up of those items actioned.
• Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
   

Prerequisites:

• Fair and firm management abilities with high influencing skills.
• Strong administration skills.
• Creative and innovative.
• Strong knowledge of food and beverage.
• Hands-on approach to all operational aspects.
• Excellent communication skills and computer skills.
• Initiative and self-motivated.
• Ideal training and coaching skills.