Junior Sous Chef

Supervise and coordinate the activities of housekeeping staff. Inspect guest rooms, public areas, and back-of-house areas to ensure cleanliness standards are met. Train and mentor housekeeping staff to maintain performance and efficiency. Manage inventory and supplies; ensure proper use and storage of cleaning equipment and chemicals. Handle guest requests and complaints professionally and promptly. Maintain records of staff attendance, work schedules, and performance. Ensure compliance with health, safety, and hygiene regulations.

Clean and sanitize all kitchen equipment, utensils, and dishes. Ensure proper operation of dishwashing machines and cleaning equipment. Collect and remove trash, recycling, and food waste in accordance with health regulations. Maintain cleanliness of kitchen floors, walls, and storage areas. Support chefs and kitchen staff in maintaining an efficient and safe work environment. Replenish cleaning supplies and inform supervisors of inventory shortages. Adhere to safety and hygiene standards at all times.

Job description: Presenting the menu and providing detailed information when asked (e.g., about portions, ingredients, or potential food allergies). Informing customers about the day’s specials. Offering menu recommendations upon request. Communicating order details to the Kitchen Staff. Delivering checks, collecting bill payments, and ensuring that the correct amount has been paid. Providing excellent customer service to guests.