Junior Sous Chef Lisboa

Junior Sous Chef
Lisboa
Lisboa, Lisboa, Portugal

KEY RESPONSIBILITIES

Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.

Must have excellent food knowledge and a full understanding of culinary terms.

Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.

Must be proficient in completing tasks, work efficiently and productively.

Must be able to work in any section of a kitchen.

Coordinate and supervise all personnel assigned to his/her section, assign and delegate tasks accordingly.

Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.

Responsible for:

• Ensuring quality and presentation on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples, and random food tastings.
• Controlling production levels and recommending ideas for improvements and better cost management.
• Preparing daily electronic food requisitions needed for his/her section and counterchecking deliveries for accuracy; reporting any discrepancies to their immediate supervisor.
• Overseeing any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and its entire food production.
• Maintaining and ensuring compliance with Public Health standards according to company and international regulations (US, Anvisa, Shipsan, Canadian, Australian, etc. ).
• Ensuring the HACCP program is conducted correctly.
• Maintaining their assigned area in preparation for announced or unannounced inspections by the Food & Beverage Manager or inspectors.
• Reporting for duty at assigned times, following supervisor’s instructions, and ensuring personal appearance, uniform, and hygiene are in accordance with company rules.

FINANCIAL RESPONSIBILITIES

• This position is responsible for cost containment through proper use, handling, and maintenance of records, reports, supplies, and equipment.
• Identifying potential expense reductions through cost control.
• Analyzing operational problems and establishing controls.
• Reviewing timesheets and forwarding them to the Executive Chef for approval.
• Preparing various reports and correspondence using personal computer systems.
• Ensuring items are requisitioned in correct quantities and in a timely manner according to control procedures.
• Conducting workstation spot checks to minimize deterioration and waste.

MOTIVATIONAL RESPONSIBILITIES

• Monitoring and managing assigned workstation functions.
• Assigning duties and responsibilities to staff.
• Evaluating staff and work procedures to ensure quality standards and service.
• Recommending personnel actions such as hiring and discharges to ensure adequate staffing.
• Inspecting workstations and equipment to ensure efficiency and standards.
• Mentoring, developing, and training staff for current performance and future advancement.

QUALIFICATIONS AND EDUCATION

• Minimum of 8 years in upscale hotel, resort, cruise ship, or banqueting service, with at least 1 year as Sous Chef (shipboard experience preferred).
• Culinary school degree required.
• Strong management skills in a multicultural environment.
• Excellent communication,
  - solving,
  - making, and people skills.
• Superior customer service, team building, and conflict resolution skills.
• Knowledge of personalized service principles, quality standards, and guest satisfaction evaluation.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer skills required.
• Understanding of basic accounting principles.
• Ability to write reports and establish rapport with senior officers and corporate office.

Internal Candidate Requirements:

• Completion of at least two contracts as Chef Tournant with satisfactory performance and demonstrated leadership skills.