Junior Sous Chef

2 days ago

Muscat, Muscat, Oman Shangri-La Group Full time
Shangri-La Barr Al Jissah Muscat Muscat, Sultanate of Oman

Nestled in between the dramatic backdrop of rugged mountains and the pristine waters of the Sea of Oman, Shangri-La's Barr Al Jissah Resort and Spa is set on 124 acres of stunning scenery and home to three spectacular hotels: the family orientated Al Waha comprises 262 rooms, the diverse Al Bandar comprises 198 deluxe rooms and the luxurious and most exclusive Al Husn has 180 elegantly appointed guestrooms and suites. The resort also features 22 Food and Beverage outlets, 1,056 sqm ballroom with 8 breakout rooms, wide variety of recreational facilities, and a spa with 12 treatment villas

The Junior Sous Chef is responsible for supporting the Sous Chef and Executive Sous Chef in the daily operations of the kitchen. This role includes supervising kitchen staff, ensuring food quality and consistency, maintaining hygiene and safety standards, and assisting with staff training and kitchen management. The Junior Sous Chef acts as a bridge between senior kitchen leadership and line-level staff, helping to ensure a smooth and efficient workflow.

Key Responsibilities
  • Assist the Sous Chef in overseeing day-to-day kitchen operations and food production.
  • Supervise and guide chefs de partie and commis in the preparation and presentation of dishes.
  • Ensure food quality, taste, and presentation consistently meet the hotel's standards.
  • Maintain high levels of cleanliness, sanitation, and food safety in accordance with HACCP and SFSMS protocols.
  • Monitor food costs, portion control, and minimize wastage through efficient production.
  • Support menu development and implementation in line with guest preferences and seasonal availability.
  • Train and mentor junior kitchen staff, promoting skill development and team collaboration.
  • Conduct regular checks of kitchen equipment and ensure proper maintenance and usage.
  • Assist in maintaining accurate inventory records, requisitions, and stock rotation procedures.
  • Ensure all staff adhere to grooming and uniform standards as per hotel policy.
  • Attend and contribute to daily briefings and inter-departmental meetings.
  • Be flexible with work schedules, including overtime and special event coverage, based on operational needs.
  • Maintain clear communication with the Sous Chef, Executive Sous Chef, and service team to ensure coordination and efficiency.
  • Participate actively in food tastings, new menu rollouts, and culinary promotions.
  • Demonstrate leadership, professionalism, and a commitment to excellence in all kitchen activities.
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