Job Description As our Junior Sous Chef in our In Room Dining kitchen, you will play an essential role in demonstrating the “Passion for Excellence” through serving our guests with flair and professionalism, ensure all guests are provided with personalised service and embody the art of French hospitality through a “can do” attitude. Other duties include, but not limited to: Hands on management of food service operations on a day-to-day basis across all kitchen outlets. Meet and where possible exceed customer and guest expectations, enabling the Food and Beverage operation of the hotel to be recognised 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. Lead Ambassadors by setting a positive example. Assist Senior Chefs with menu preparation and ensure adequate supplies are available for service. Monitor the productivity of other Ambassadors while also providing support at all times. Cultivate a positive work environment where learning and personal development are benchmarks in which quality improvement is driven. Work closely with the Food and Beverage Management and Supervisors and to meet Food and Beverage operational objectives. Lead shifts while preparing food items and executing requests based on required specifications. Participates in the Ambassador performance appraisal process, providing feedback as required.
