Junior Sous Chef

Radisson Hotel Group

Trades & Services

Unspecified KSh Confidential
4 weeks ago

Job Summary


Job Description/Requirements


Assisting inLeading Kitchen Operations for Property

Provides direction for all day-to-day operations.

Understands employee positions well enough to performduties in employees' absence or determine appropriate replacement to fill gaps.

Provides guidance and direction to subordinates,including setting performance standards and monitoring performance.

Utilizes interpersonal and communication skills tolead, influence, and encourage others; advocates sound financial/businessdecision making; demonstrates honesty/integrity; leads by example.

Encourages and builds mutual trust, respect, andcooperation among team members.

Serving as a role model to demonstrate appropriatebehaviors.

Ensures property policies are administered fairly andconsistently.

Reviews staffing levels to ensure that guest service,operational needs and financial objectives are met.

Establishes and maintains open, collaborativerelationships with employees and ensures employees do the same within the team.

Solicits employee feedback, utilizes an "opendoor" policy and reviews employee satisfaction results to identify andaddress employee problems or concerns.

Supervises and coordinates activities of cooks andworkers engaged in food preparation.

Demonstrate new cooking techniques and equipment tostaff.

Setting andMaintaining Goals for Culinary Function and Activities

Develops and implements guidelines and controlprocedures for purchasing and receiving areas.

Establishes goals including performance goals, budgetgoals, team goals, etc.

Communicates the importance of safety procedures,detailing procedure codes, ensuring employee understanding of safety codes,monitoring processes and procedures related to safety.

Manages department controllable expenses includingfood cost, supplies, uniforms and equipment.

Participates in the budgeting process for areas ofresponsibility.

Knows and implements the brand's safety standards.

Ensuring CulinaryStandards and Responsibilities are Met

Provides direction for menu development.

Monitors the quality of raw and cooked food productsto ensure that standards are met.

Determines how food should be presented, and createdecorative food displays.

Recognizes superior quality products, presentationsand flavor.

Ensures compliance with food handling and sanitationstandards.

Follows proper handling and right temperature of allfood products.

Ensures employees maintain required food handling andsanitation certifications.

Maintains purchasing, receiving and food storagestandards.

Prepares and cooks foods of all types, either on a regular basis or forspecial guests or functions.

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