Jr. Sous Chef – Benjarong (Thai Cuisine)

Join to apply for the Jr. Sous Chef – Benjarong (Thai Cuisine) role at Dusit Thani Mactan Cebu Get AI-powered advice on this job and more exclusive features. Prepares and ensures a consistently excellent quality and standard of food. Tests cooked food and checks on its original appearance and freshness. Makes sure that the produce a restaurant or commercial kitchen is using is of top quality, and that staff are well trained and skilled to ensure the best preparation. Helps the Chef de Cuisine/Sous Chef with menu planning, inventory, and managing of supplies. The Jr. Sous Chef also assists in ensuring the kitchen’s safety and hygiene standards are adhered to at all times, and that staff are obeying sanitation rules. Supervises and monitors the quality of all food prepared in the kitchen under the supervision of Chef de Cuisine/Sous Chef. Checks constantly for taste, temperature, and visual appearance. Ensures all dishes are of consistently good quality and that portion sizes are followed. (Tastes all food being prepared and insists on top quality.) Relays orders to line cooks and ensures the team works together to get all orders right and promptly. Maintains ongoing verbal and written communication with kitchens regarding menu changes, ingredients, special diets, etc. Ensures all cooks have necessary ingredients, equipment, and recipes. Ensures all food is prepared and presented according to company standards. Performs administrative tasks such as inventory recording and follow-up with suppliers, as laid out by the Chef de Cuisine/Sous Chef. Assists in maintaining portion sizes and testing new recipes. Controls food costs by proper storage, standardized recipes, and waste management. Supports the Food Service Coordinator in maintaining cleanliness and organization in kitchens and storage areas. Identifies and analyzes ongoing staff training needs. Provides feedback on weekly menu changes. Familiar with hotel emergency procedures. Participates in interviewing, hiring, employee orientation, performance appraisals, coaching, counseling, and disciplinary actions in coordination with the Chef de Cuisine/Sous Chef and HR. Conducts daily briefings and debriefings in the absence of the Chef de Cuisine/Sous Chef. Proposes staffing plans based on business volume. Conserves energy and water without compromising guest experience. Manages and reduces food waste through analysis and staff behavior changes. Performs other tasks as assigned by the Chef de Cuisine/Sous Chef. #J-18808-Ljbffr