Junior Sous Chef

RESPONSIBILITIES: Plans associates according to occupancy level and business forecast. Attends the daily kitchen briefings. Supervises all associates to the best knowledge. Ensures the highest standard of hygiene in the entire section. Is personally responsible to train a replacement for his position. Prepares all products in accordance to given hotel standards and procedures. Is highly cost conscious and constantly involved in efficient production and waste control. Is responsible for all inter kitchen transfer for banquet and all a la carte restaurants or food outlets.