Job Description

There\xe2\x80\x99s nothing complicated about dealing with business people. They\xe2\x80\x99re just people. Doing business. By day, international marketing superhero. By night: fluffy bath robe and a box set. Like Liz, who\xe2\x80\x99s left her laptop cable in the cab. Or Mario, who\xe2\x80\x99s secretly missing his cats. The early riser, who\xe2\x80\x99s first in the gym. The sales team preparing for the \xe2\x80\x98big pitch\xe2\x80\x99 over a freshly prepared lunch. At Crowne Plaza Hotels and Resorts, we embrace the new world of business and understand that Modern business travellers want a hotel (and a hotel team) that understands and supports them, helping at every turn. What is the job? As Junior Sous Chef, you\xe2\x80\x99ll assist to direct all Gardemange kitchen activities such as inventory, kitchen staff management and to prepare our delicious food - helping create memorable experiences for guests whenever they dine in our hotel. Your Day to Day

• Assist in planning for future staffing needs
• Assists in recruiting in line with company guidelines
• Prepares detailed induction program for new staff
• Assists in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation
• Ensures training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs
• Provides input for probation and formal performance appraisal discussions in line with company guidelines
• Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance
• Regularly communicates with staff and maintains good relations
• Assists in developing work efficient rosters in line with local labour codes
• Develop new dishes and products.
• Ensure that outstanding culinary technical skills are maintained.
• Assist with organizing special events and special food promotions.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Assists in the preparation of departmental budget
• Assists in monitoring and controlling departmental costs

What we need from you

• \'O\xe2\x80\x99 Levels/ NITEC/ Professional Certificate in Culinary Skills or equivalent
• Motivated, friendly with good personal hygiene
• Able to communicate and lead colleagues

We\xe2\x80\x99ll reward all your hard work with a great salary and benefits \xe2\x80\x93 including a uniform, great room discount and superb training. Join us and you\xe2\x80\x99ll become part of the global IHG family \xe2\x80\x93 and like all families, all our individual team members share some winning characteristics. As a team, we work better together \xe2\x80\x93 we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care, that you notice the little things that make a difference to guests as well as always looking for ways to improve.