An opportunity has arisen for a Junior Sous Chef - pastry to join the summer season 2025 of Jumeirah Capri Palace. The main duties and responsibilities of this role are:
1. Attends meetings and briefings as instructed by the Head Chef and clearly disseminates relevant information to related teams, in a timely manner.
2. Informs and keeps the Head Chef up-to-date on challenges and irregularities and recommends courses of action.
3. Responds to change positively, in the departmental function as dictated by the industry, company, or hotel.
4. Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them.
5. Has a complete understanding and adheres to the company’s policy relating to food hygiene and safe food handling practices.
6. Has a complete understanding of, and adheres to the culinary standards relating to recipes, preparation methods, and plating standards.
7. Liaises with the Stewarding Manager to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small kitchen equipment, floors, and fridges.
8. Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
9. Takes responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records, and purchasing specifications.
10. Assists the Head Chef, communicates, and delegates the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follows up.
11. Ensures all quality ingredients are accurately ordered.
12. Ensures all quality ingredients are professionally prepared in accordance with recipes, plating guides, buffet set ups, with an emphasis on maximizing production time and minimizing waste, to support the culinary team achieve its financial goals and targets regarding food cost.
#J-18808-Ljbffr