Junior Sous Chef Greek Specialty

Job Description • With therestaurant chef, organize all activities within a RestaurantKitchen area, ensuring a safe, smooth running and profitableoperation within the framework of the Hotel. • Support thedevelopment of Restaurant cuisine concepts and standards. Befamiliar with local market & suppliers. •Recommend Greek concept menu changes according to seasonal productavailability. • Adhere to TIVOLI food preparation andpresentation guidelines to ensure consistent quality culinaryofferings to our guests. • Continually look to recommendimprovements and additions to the TIVOLI presentation guidelines.• Maintain food safety & protection. All food inworking areas should be in compliance with food handlingtechniques, including dating, proper storage, rotation, etc.Maintain basic food safety and sanitation practices. •Maintain outlet safety at all times. • Take responsibilityfor asset management of all outlet property and facilities.• Participate in departmental training to improvedepartmental skills and hotel service levels, providing teammembers the training and resources to take care of our guests.• Promote positive inter-departmental relations throughcandid communication and cooperation. Qualifications •Extensive experience working in a professional kitchen specializedin Greek cuisine. • Proficient in various cookingtechniques and cuisines. • Strong leadership andmanagement skills. • Ability to oversee kitchen operationsand assist the Sous Chef. • Knowledge of food safetyregulations and kitchen hygiene practices. • Capacity tocreate menus, train kitchen staff, and manage inventory. •Adaptability and problem-solving skills in a fast-pacedenvironment