Junior Executive Sous Chef

hace 4 semanas

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

**_Duties and Responsibilities_**

**_ Vision and Values_**

As Junior Executive Sous Chef, I fully comprehend the vision of Six Senses Ibiza 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 & Beverage 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 Executive 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 Executive Sous Chef and assume responsibility for the efficient operation of the Kitchen department, including the Culinary, Stewarding and Organic Gardening teams 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.

I am a a hands-on person, with an operational view and knowledge of great standards and product plus a human approach. Keeping the team together and understanding the needs of everyone to help perform their best and build future leaders and passionate Eat hosts.

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 Executive Sous Chef and/or Executive 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 Executive Sous Chef and Executive 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 Executive Sous Chef, I will support the Executive Chef and Sous Chef on the supervision of all 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.

**_ General_**

In this role, I will behave in a professional manner at all times and set an example to all. I will abide by Six Senses principles, core values, best practices, guidelines, and objectives, while respecting other cultures and nationalities and projecting a positive and proactive position to help build and maintain a strong, loyal team.

**_ Skills and Experience_*

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