Department: FOOD & BEVERAGE

Reports to: Senior Sous Chef/ Executive Chef

Position Summary:

A junior sous chef operates as the assistant to a sous chef. This means that as much responsibility as the sous chef has, the junior chef shares in it. The junior chef is responsible for the majority of duties and responsibilities of the chef, such as inventory, kitchen staff management, and food preparation. Additionally, responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Assist with develop menus, food purchase specifications and recipes. Supervise staff. Maintain highest professional food quality and sanitation standards.

The Goal of a Lanzerac Jnr Sous Chef:

  • Must exhibit an excellent service attitude and be willing to go out of their way to accommodate the guests and exceed their expectations.
  • Must be flexible and able to adjust to meet the changing needs of guests.
  • Must maintain a level of professionalism and communicate effectively.
  • Must show enthusiasm for the job, the restaurant and the hotel.
  • Must be considerate, patient and willing to help out fellow employees.
  • Must have a good self-image and be able to command the respect of the employees.
  • Must be able to tolerate pressure and work calmly and efficiently during busy times.
  • Possess the highest work ethics, personal morals and honesty beyond reproach.

Knowledge and Abilities:

  1. Able to demonstrate good written and verbal communication in English.  
  2. Ability to spot and resolve problems efficiently
  3. Capable of delegating multiple tasks
  4. Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
  5. Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
  6. Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.
  7. Ability to work long hours, high pressure and physically demanding at times, able to work early, late and weekend. 

Key Duties and Responsibilities:

  • To be in control and aware at all times of food costs percentages.
  • To provide training and development for department staff in kitchen procedures.
  • To ensure the kitchen is run in the same professional manner when the senior chefs are not on duty.
  • To be flexible and willing to help other departments at busy times if required.
  • Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
  • Should be able to provide direction for all day-to-day operations in the kitchen.
  • Delegates as appropriate to develop supervisors and juniors to accept responsibility and meet clearly defined goals and objectives.
  • Recognizes superior quality products, presentations and flavour.
  • Ensures compliance with food handling and sanitation standards.
  • Follows proper handling and right temperature of all food products.
  • Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
  • Ensure all products are prepared in a consistent manner and meet appearance/quality standards.
  • Ensures all kitchen employees maintain required food handling and sanitation.
  • Ensure proper receiving and food storage standards in the kitchen.
  • Ensure sufficient staffing levels are scheduled to accommodate business demands.
  • Attend the daily morning meetings and other administrative sessions when senior chefs are not on shift.
  • Frequently review finished products for quality and presentation before the orders are send to guest.
  • Able to perform additional duties as requested by the hotel management as and when required.
  • Ensures disciplinary procedures and documentation are completed according to hotel operational standard and management policy.
  • Attends food and beverage staff meetings when the senior chefs are not on shift.
  • Or any other duties as assigned

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