Junior Sous Chef (Halal & Banquet Operations)

Description

Assist the Executive Chef in managing daily kitchen operations for Halal and Banquet sections, ensuring high standards in food quality, hygiene, and team performance while supporting menu development and cost efficiency. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Contribute to the preparation of the hotel’s revenue plan and marketing programs. - Support departmental budgeting and cost management for food products and operations. - Participate in and execute food tastings, events, and menu development. - Develop and implement training materials and programs in accordance with hygiene and food safety standards. - Supervise daily operations, ensuring smooth workflow and adherence to quality standards. - Communicate regularly with team members and maintain strong working relationships. - Assist in developing efficient staff rosters in compliance with labor regulations. - Ensure all dishes are prepared and presented according to IHG standards and current market trends. - Maintain documentation for halal, food hygiene, and HACCP compliance.

Qualifications and Requirements

- Diploma in Culinary Arts or equivalent qualification. - At least 3 years of supervisory or management experience in food production or banquet operations. - Strong knowledge of halal preparation standards and HACCP requirements. attributes: - Excellent leadership and communication skills. - Strong organizational and problem-solving abilities. - Commitment to maintaining quality and hygiene standards.