Junior Sous Chef - Third Room

Sofitel Brisbane Central

Mumbai, India
On-site
Food preparation and consistency
Menu development and presentation
Food cost control
Actively share ideas, opinions and suggestions to improve the environment and menus

Job Summary

  • Actively share ideas, opinions and suggestions to improve the environment and menus.
  • Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards.
  • Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization.

Matching Summary

Actively share ideas, opinions and suggestions to improve the environment and menus.

Skills & Requirements

Must-have

  • food preparation and consistency
  • menu development and presentation
  • food cost control
  • health and safety protocols
  • team supervision and motivation

Nice-to-have

  • vibrancy and intrigue
  • lifestyle programming
  • creative menu engineering
  • guest feedback integration

Key Requirements

  • Knowledge of HR Practices and Labor Laws
  • Leadership and Team Management
  • Problem Solving and Decision Making

Work Rights

Not specified

Tailored Resume

Cover Letter