Junior Sous Chef - Voilà Hotel
- Moka
- Not disclosed
- Permanent
- Added 14/08/2025
- Closing 13/09/2025
We are looking for a Junior Sous Chef (Voilà Hotel) to join our team based in our Veranda Resorts.
Overview of the Role 🔍
To supervise daily culinary operations, ensuring food quality, team performance, guest satisfaction, and compliance with standards and sustainability practices.
Key Responsibilities 📋
• Participate actively in training programs and implement acquired knowledge in daily operations.
• Keep superiors informed of any unusual matters or changes affecting operational plans.
• Demonstrate adaptability and problem-solving skills in unexpected situations.
• Ensure compliance with all prevailing rules, regulations, and standard operating procedures.
• Conduct effective on-the-job training sessions and maintain accurate training records.
• Promote team discipline and report any disciplinary issues to the superior.
• Ensure smooth and efficient shift handovers while playing an active role within the team.
• Support the creation of a high-performing team by promoting staff welfare, safety, and professional development.
• Supervise team members' performance and carry out regular inspections of the outlet.
• Ensure all guest food allergies are considered and appropriately communicated to the team with proper follow-up.
• Monitor guest satisfaction throughout service and address concerns promptly.
• Support and participate in the hotel's sustainability and eco-friendly initiatives.
• Ensure all food orders are prepared and delivered according to set quality standards.
• Guarantee consistent and efficient service delivery by all team members.
• Foster positive working relationships within the team.
• Brief team members on VIP guests and any special service requests.
• Stay informed and conversant with the daily event and operations documents.
• Handle guest complaints professionally and follow up to ensure resolution.
• Initiate maintenance requests and ensure proper functioning of equipment.
• Monitor proper use and inventory of all kitchen materials and tools.
• Ensure timely and appropriate ordering of supplies based on expected guest volume.
• Actively participate in food cost control processes.
• Ensure guest check transactions are processed efficiently to maintain kitchen productivity.
• Support the superior in maintaining appropriate staff levels during shifts.
• Assist in managing the outlet’s budget effectively and in line with financial goals.
• Promote and practice energy-saving measures in day-to-day operations.
• Ensure team members adhere to the Quality Management System.
• Enforce compliance with safety, hygiene, and sanitation policies.
• Monitor team members’ grooming and presentation according to hotel standards.
• Review work schedules and event orders from superiors and organize section activities accordingly.
• Prepare and distribute work schedules to team members.
• Supervise mise-en-place and coordinate all preparation stages.
• Monitor food quality and presentation by tasting and checking texture and consistency.
• Instruct cooks to follow recipes and techniques outlined in the "fiche technique."
• Oversee kitchen closing procedures (gas, water, cold rooms, equipment, etc.).
• Supervise kitchen cleaning and perform routine inspections.
• Inspect the quality and expiration dates of food items from stores and direct deliveries.
• Ensure proper food storage practices, especially for freshly prepared items and portion control.
• Enforce adherence to all standard operating procedures.
• Ensure full compliance with safety regulations and food handling procedures.
• Participate in buffet setup, decoration, and presentation.
• Comply with all the sustainability commitments and practices implemented within business units.
• Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society.
Ideal Candidate Profile 🎯
• SC level (secondary level – NC3/NC4 or equivalent) or equivalent, professional training and experience.
• 3 years experience as Chef De Partie.
• Computer literate will be an advantage.
• Fluent in English and French both written and spoken.
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