Junior Sous Chef

hace 4 semanas

Sant Joan de Labritja, España Six Senses Ibiza A tiempo completo

**_Duties and Responsibilities_**

**_ Vision and Values_**

As Junior Sous Chef, I fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them, plus our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.

**_ Wellness_**

I will fully embrace, implement and safeguard the overall Wellness philosophy, concepts and programs such as Sleep with Six Senses, Eat With Six Senses and Grow With Six Senses. All aspects of these wellness and initiatives will be adopted and implemented throughout the operation and its strategic planning and development.

As one of the pillars of Wellness, I will safeguard the Eat With Six Senses program and make sure that this program and all other nutritional brand initiatives are fully embraced within the Food and Beverage/Kitchen department. All aspects of these wellness and nutrition initiatives will be adopted and implemented throughout the operation with particular focus on growing or making our own products.

**_ Sustainability_**

Sustainability is at the core of everything we do at Six Senses. As Junior Sous Chef, I will ensure all directives on environmental protection and preservation, re-usage and minimum wastage, purchasing and packaging, social responsibility and all other practices documented in the Sustainability Guidelines are followed in the outlets to maintain a harmonious and sensitive approach to our environment and cultural surroundings.

**_Operational Ownership_**

In this role, I will support the Sous Chef and assume responsibility for the efficient operation of the Kitchen department to provide exceptional product and service within brand operating standards.

By keeping abreast of industry trends and practices and updating knowledge and skills to improve the product and service offering, I will continually focus on the rejuvenation of the culinary experience. Menus and signature dishes will be constantly assessed to remain relevant and in keeping with Six Senses wellness and sustainability practices and with seasonal availability, while Destination Dining experiences will reflect this innovation and creativity from a culinary sense.

An important part of the role is to interact with guests and hosts in a professional, courteous and positive manner and proactively seek feedback. In the event of guest complaints, I will effectively carry out service recovery to the satisfaction of guests.

A high standard of personal appearance, grooming and hygiene, plus comprehensive knowledge of safety, security and emergency procedures will be maintained by myself and all hosts in line with brand and statutory requirements.

My constant interaction with and provision of support to and communication with other departments is intrinsic to the smooth functioning of the operation. I will perform any additional duties given to me by the Sous Chef, Executive Chef and/or Executive Sous Chef.

**_ Administration_**

Forecasting and reporting requirements for the role will be completed accurately, on time and maintained for reference. Corrective action will be taken immediately when issues are identified, particularly for food quality assessments and food cost control. Standard recipes are developed for all dishes, including food presentation photographs.

The required meetings and briefings are to be attended or conducted, as instructed by the Sous Chef, Executive Chef or Executive Sous Chef.

**_ Quality_**

Six Senses guidelines and standards of service and operation will be adopted and followed by all Kitchen hosts so that our performance benchmarks are maintained and exceeded. Product and service standards are continually reviewed through my physical presence in all kitchens on a regular basis. Service and product maintenance issues are promptly rectified, and equipment standards meet statutory requirements.

**_People Management_**

As Junior Sous Chef, I will support the Sous Chef on the supervision and development of all Kitchen hosts within the department through the provision of direction, delegation, interaction, encouragement and enthusiasm, discipline, training, performance evaluation and counselling to build a loyal, productive and effective team. I will ensure daily attendance registers are maintained and that hosts report for duty punctually, wearing the correct attire and deliver friendly, courteous, consistent and efficient service at all times.

**_ Skills and Experience_**

To execute the position of Junior Sous Chef, I have the required qualifications, technical skills and more than five years’ experience in a similar role in luxury hotels with proven results. I possess a minimum of a Diploma in Culinary Arts or similar.

I am a personally involved, visible and proactive leader with excellent organizational skills, capable of providing focused direction and continuing to establish the property’s

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