Jr. Sous Chef
Job Description
Title: Jr. Sous Chef
Company Name: Radisson Blu Chattogram Bay View
Vacancy: 01
Age: At most 40 years
Job Location: Chattogram (Chattogram Sadar)
Salary: Negotiable
Experience:
- 4 to 6 years
- The applicants should have experience in the following business area(s): Hotel
Published: 2024-07-24
Application Deadline: 2024-08-07
Education:
Requirements:
- 4 to 6 years
- The applicants should have experience in the following business area(s): Hotel
Skills Required: Microsoft Office
Additional Requirements:
- Age At most 40 years
- HSC Passed is required and Hotel Diploma in Culinary is preferred.
- Minimum 4-6 years’ experience in hospitality sector.
- 4 years progressive experience in high-volume kitchen (Fine Dining).
Responsibilities & Context:
Deputies for the Sous Chef in their absence and deliver high quality food standards. Your actions will also contribute to profitability, staff development and retention. (The ability to demonstrate effective and co-operative team working with colleagues at all levels is also a prime requirement of the role).
To assist in the ordering, storage and management of all food items and ensure compliance with current legislation.
To help develop staff in achieving consistently high standards of food production and cleanliness in the workplace and to encourage a continual improvement process.
Ensure that staff follow the rules set by the Club/Hotel and/or by law regarding hygiene, stock rotation, dating, storage, temperature control of refrigerators, pest control, reporting of faulty equipment, reporting of notifiable diseases, reporting of absenteeism be it due to sickness or otherwise.
To assist with as necessary the purchasing of all kitchen items and food control inline with agreed budgets.
To achieve food cost targets/objectives as set down by the Head Chef.
To contribute to the production of quality daily and seasonal changes of menus.
Produce in conjunction with other chefs, menu plans, descriptions, costing, photographing and breakdown of all dishes available.
Ensure all responsible cleaning, tidying and welfare of the kitchen and surrounding areas is carried out effectively and to a high-quality standard.
Ensure consistency of food quality and presentation and attend briefing for special functions if necessary as required to do so.
To assist in the instruction of all staff in re the job/functions list and the different sections it covers e.g. breakfast, functions, society days, room service etc.
Keep recipe folders in good order and up to date if and when necessary. Work to agreed recipes and ensure that junior chefs comply ·
Help to prevent waste of food of any kind and over-production to mis-en-place. Keep food order from store or supplies to a minimum. Help to minimize the consumption of gas, electricity and water.
Assist the Head Chef in ensuring that all Health and Safety policy requirements affecting the department (and all fire regulation and procedures) are in place and all kitchen staff have received the correct training.
Work with others to maintain the TAM system of Health and Safety control, including the carrying out of risk assessments, when required.
To ensure daily work areas are allocated to staff in the most efficient and cost-effective way to achieve quality results. To ensure the use, issue and care of all cleaning materials and equipment is controlled to maximum benefit, whilst considering health and safety regulations.
Assist in the carrying out of a stock take of food items to ensure an adequate supply at all times and to inspect the quality of this to ensure statutory compliance. Monitor the stock of all cleaning and kitchen supplies to ensure sufficient levels.
To assist in the recruitment and selection of new staff if required.
To observe and follow the guidelines and principles set out in any policy and procedure produced within the establishment or by Leaderboard colleagues.
To consult with the Head Chef where there are issues for concern or where clarity is needed and comply with statutory and contractual requirements regarding the workplace such as employment law and internal disciplinary procedures.
To attend any meeting arranged in the interests of the business and customers and respond professionally during such occasions. If necessary participate in any special presentations as required by the Head Chef.
To undertake any other duty and responsibility consistent with the role.
Job Other Benifits:
- Lunch Facilities: Full Subsidize
- Salary Review: Yearly
Provident fund & Gratuity.
Health Insurance.
Festival Bonus - Yearly 03 (Religions Festivals & Pohela Boishakh).
Service Charge with equal sharing.
Yearly Incentive bonus & Increment as per policy.
Free Duty Meal.
Free Uniform & Laundry service.
In-house medical facility and discount on pathology examinations for family members (Parents and next of keen).
Mobile Bill as per company policy.
Employment Status: Full Time
Job Work Place:
Company Information:
Gender: Male and Female can apply
Read Before Apply: Please apply only who are fulfilling all the requirements of this job
Category: Chef/Cook
Interested By University
| University | Percentage (%) |
|---|---|
| national university | 6.78% |
| 5.08% | |
| Tejgaon College | 5.08% |
| Bangladesh Hotel & tourism training institute,Dhaka | 1.69% |
| Government Science College, Dhaka | 1.69% |
| Cumilla govt. commercial institute | 1.69% |
| Asean Culinary Academy, Malaysia | 1.69% |
| Bandura Holy Cross School and College | 1.69% |
| Notre dame collage, dhaka | 1.69% |
| M.c.College, sylhet | 1.69% |
Interested By Age Range
| Age Range | Percentage (%) |
|---|---|
| 20-30 | 25.42% |
| 31-35 | 22.03% |
| 36-40 | 27.12% |
| 40+ | 25.42% |
Interested By Salary Range
| Salary Range | Percentage (%) |
|---|---|
| 0-20K | 10.53% |
| 20K-30K | 14.04% |
| 30K-40K | 14.04% |
| 40K-50K | 29.82% |
| 50K+ | 31.58% |
Interested By Experience Range
| Experience Range | Percentage (%) |
|---|---|
| 0 years (Freshers) | 3.39% |
| 1.1 - 3 years | 6.78% |
| 3.1 - 5 years | 6.78% |
| 5+ years | 83.05% |
