Junior Sous Chef

WHAT WE BELIEVE AND HOW WE CHOOSE TO BEHAVEAt Anantara we always behave in the following way…We have pride in the work we do, how we present ourselves, and how we communicate with our guests and our colleagues.We use our initiative and always find the best way to solve a problem for a guest or a colleague.We work as a team with colleagues across all departments to deliver the highest quality of service on all occasions.We always think of new ways to surprise and delight our guests.We treat guests and colleagues with dignity and respect.  Everyone is important.We hold ourselves to the highest standards of honesty and integrity.We are proud to represent our hotel and our country to guests from all over the world. WHY THIS JOB EXISTSTo serve the needs of the business, our guests and our colleagues by taking responsibility for all food production of a hotel outlet.Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market.At Anantara, we are proud to represent our hotel and our country to guests from all over the world.  We treat our guests and our colleagues with respect, and work hard together to deliver the highest quality of service to all.KEY DUTIES AND RESPONSIBILITIESPlease note that this is not an exhaustive list of everything that needs to be done.  Anantara employees always find new ways to look after the business, their guests, and their colleagues.   Within this, the key responsibilities for this position are:Organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel. To develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation.  To be familiar with local market and recommend menu changes according to the seasonal product availability.To achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place.To adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.  Continually look to recommend improvements and additions to the Anantara presentation guidelines.To maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.To be responsible for maintaining outlet safety at all times.To be responsible for asset management of all outlet property and facilities.Conduct a preventative maintenance inspection on a monthly basis.To lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.To supervise all associates including hiring and discipline in conjunction with the Executive Chef.Promote positive inter-departmental relations through candid communication and cooperation.Above all, to lead by example through a “hands on” approach to motivate our Associates to excel.