• Ensure every guest interaction is ultra positive and with the intention of getting them to have a return visit
• Undertake all Junior Sous Chef responsibilities.
• Ensuring stock GP is managed and within target, with action plans in place
• Ensure to have an up-to-date Talent Pipeline for the whole kitchen with training needs and succession plans
• Ensure all ordering ensuring budgets are adhered to and efficiency is sought
• Maintain a happy and engaged team through 1:1 meetings, incentives, and recognition
• Inductions for all new starters in line with company procedure
• Always be H&S and food safety compliant and follow all procedures and policies in every aspect
• Ensure excellent communication with other departments to aid in overall smooth service
• Undertake any reasonable management requests

Skills: Guest Experience, Stock Procedures, Stock Management, Talent Development, Budget Control, Team Engagement, New Starter Induction, Safety Compliance

• Lead the team in the absence of the Executive Chef/Head Chef and liaise with the Events office, Managers, and staff to coordinate daily events.
• Review business sheets and communicate changes and updates to the entire team, and adjust staff levels accordingly.
• Oversee Kitchen Porters, ensuring best hygiene practices are adhered to.
• Control wastage and portion size to aid with profitability and budget compliance.
• Attend all meetings required in the Exec Chef's/Head Chef's absence.
• Delegate daily tasks to section leaders,
• Take an active role in the daily operations of all food and beverage service areas.
• Uphold MQS, monitor the training and development of staff within the brand SOP.
• Communicate through the business structure up and down.
• Consistently provide and maintain the highest standards of food preparation and presentation.
• Active in menu development, planning, and production.

Skills: Team Coordination, Event Liaison, Hygiene Oversight, Waste Control, Staff Delegation, Operational Support, Standard Compliance, Menu Development

• Ensure efficient operation of the kitchen
• Follow the seasonal menu to prepare, cook, and deliver lunch or dinner services
• Follow stock control procedures, support the manager with ordering, and menu costing
• Ensure hygiene practice, menu planning, safety awareness, and team supervision
• Organise daily workload, achieve high-quality output in volume and varied catering demands
• Follow food safety practice in accordance with NSW Food Authority guidelines and observe relevant safety and hygiene practices
• Work with the management team, organising and planning the catering function
• Ensure outstanding customer service is provided to the client 

Skills: Kitchen Operations, Menu Execution, Stock Procedures, Hygiene Management, Workload Organisation, Food Safety, Catering Planning, Customer Service

• Maintains food handling and sanitation standards.
• Performs all duties of the Culinary and related kitchen area employees during high-demand times.
• Oversees production and preparation of culinary items.
• Ensures employees keep their work areas clean and sanitary.
• Works with the Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Complies with loss prevention policies and procedures.
• Communicates areas in need of attention to staff and follows up to ensure follow-through.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Prepares and cooks foods of all types, either regularly or for special guests or functions.
• Supervises and coordinates the activities of cooks and workers engaged in food preparation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.

Skills: Sanitation Standards, Peak-Time Support, Production Oversight, Workplace Cleanliness, Service Coordination, Loss Prevention, Shift Leadership, Food Quality Control

• Supervise food prep work while maintaining food quality, plate presentation, and sanitation standards.
• Verify that all portion sizes, recipes, quality standards, department rules, policies, and procedures are maintained by kitchen associates.
• Supervise all associates and food production in their area.
• Partner with service personnel and restaurant managers to satisfy guests.
• Maintain all kitchen equipment in full working order.
• Maintain the cleanliness and organization of walk-ins and freezers at all times.
• Actively work to maintain food cost within parameters set by culinary leadership.
• Effectively supervise proper breakdown, rotation, labeling, dating, and storage of food.
• Perform opening, closing, and side work duties as instructed and according to proper guidelines.

Skills: Prep Supervision, Standards Compliance, Production Management, Guest Satisfaction, Equipment Maintenance, Storage Organisation, Cost Control, Shift Procedures

• Prepare and serve baked items in compliance with food standards.
• Bake and preparation of bread, cakes, pastries, pizza dough, and other items
• Develop decorative cakes, pastries, and other baked goods to meet customers’ orders and tastes.
• Maintain the premises of the baking area neatly and hygienically.
• Inform the Sous Chef of replenishments in an orderly manner.
• Ensure high standards of sanitation, cleanliness, and safety are maintained at all times.
• Ensure and adhere to HACCP and all food safety procedures.
• Take responsibility for contributing towards own development and attend training sessions or courses
• Support safe work habits and a safe working environment at all times.

Skills: Baking Execution, Pastry Production, Decorative Baking, Area Hygiene, Stock Replenishment, Sanitation Compliance, HACCP Adherence, Skill Development

• Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
• Ensure consistency in the quality of dishes at all times
• Manage customer relations in the absence of the Junior Sous Chef
• Ensure resources meet business needs through the effective management of working rotas
• Support brand standards through the training and assessment of the team
• Manage food cost controls to contribute to Food and Beverage revenue
• Knowledge of activities in other departments and their implications
• Ensure compliance with food hygiene and Health and Safety standards

Skills: Brigade Management, Quality Consistency, Guest Relations, Rota Planning, Team Training, Cost Control, Cross-Department Awareness, Safety Compliance

• Support, maintain, train, and adhere to all safety, health, and sanitary guidelines and recommendations issued by Rosewood, the Centers for Disease Control and Prevention, OSHA, Federal, and local DC Government to mitigate exposure.
• Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
• Ensure that standards are maintained at a superior level daily.
• Review the daily activities and menus, check the Forecasted covers for each Outlet and Catering activity
• Assist the Executive Sous Chef with Purchases and invoices
• Ensure that recipes, production schedules, prep lists, and photographs are current and posted.
• Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.
• Be aware of any shortages and make arrangements before the item runs out.
• Inspect the cleanliness of the line, floor, walk-ins, reach-ins, freezers, dry storage, and all kitchen stations during and after service, and direct staff to rectify any deficiencies.
• Minimize waste and maintain controls to attain forecasted food and labor costs.

Skills: Safety Compliance, Policy Adherence, Standards Maintenance, Menu Review, Purchasing Support, Recipe Management, Line Inspection, Waste Control

• Assist with the training of new cooks and help the Executive Chef evaluate performance in the kitchen and make suggestions
• Exhibit a friendly, helpful, and courteous manner when dealing with associates, guests, and vendors.
• Assist with receiving and properly labeling, rotating, and storing of product upon delivery.
• Coach and mentor associates to ensure high engagement levels, people development, and the highest associate retention to strengthen the company culture.
• Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards.
• Actively share ideas, opinions, and suggestions to improve the environment and menus.
• Assist with daily shift briefings to kitchen and stewarding associates.
• Ensure all kitchen associates are aware of standards and expectations, including butchers, cooks, tournants, and stewards.
• Support Outlet Managers by keeping open lines of communication regarding guest and kitchen feedback

Skills: Cook Training, Guest Interaction, Inventory Handling, Staff Mentoring, Food Consistency, Idea Contribution, Shift Briefings, Feedback Communication

• Create a positive kitchen environment where the team feels welcomed and cared for
• Share knowledge of Wagamama food, ingredients, and cooking techniques, manage the line effectively so every dish served is of high quality and served to spec
• Ensure the line chef team is fully trained on all dishes
• Deal with guest feedback on shift  and make improvements for future shifts
• Understand the importance of growing sales and protecting profit, and actively support this through the shifts
• Support the head chef to effectively control GP
• Make sure to follow food safety and health and safety standards throughout the shift
• Support with solving any minor maintenance issues on shift, escalating any bigger issues

Skills: Positive Culture, Line Management, Team Training, Guest Feedback, Sales Support, GP Control, Safety Standards, Issue Resolution

• Assist the Sous Chef in bringing creativity and flair to the required implementation of plans
• Arrange for showcasing and tasting of menus for the buffet restaurant
• Arrange for menu classes and product knowledge for the service and other relevant colleagues
• Assist the Sous Chef with smart storage and logistics procedures
• Suggest any new ideas important for the operations of the relevant culinary facilities
• Support in the implementation of operational manuals, brand service standards, and job descriptions for the main kitchen
• Ensure that the kitchen facilities are well set up, logistics are available, and the right quality of people are trained, and made enthusiastically ready for the opening as per deadlines from the owning company, IHG, and General Manager.
• Maintain food costs and labour costs in the outlets concerned

Skills: Creative Support, Menu Showcasing, Knowledge Training, Storage Logistics, Operational Ideas, Standards Implementation, Kitchen Readiness, Cost Management

• Assist with the training and development of the kitchen brigade through the identification of training needs and the implementation of corrective coaching and on-the-job training.
• Order food stocks from the nominated suppliers, ensuring that such stocks are kept to a minimum, are stored appropriately immediately following delivery, and are rotated to ensure minimum wastage.
• Ensure goods received correspond with the order book and delivery note, the quality of produce, and the correct temperature.
• Attend Morning and function sheet meetings in the absence of the Head Chef
• Assist in compiling and costing of Menus in conjunction with the Head Chef
• Cook and present food for all outlets.
• Maintain high standards of cleanliness, maintenance, and security of the department.
• Assist chefs in the preparation, cooking, and presentation of meals
• Ensure all food is prepared and presented to the highest possible standard

Skills: Brigade Training, Stock Ordering, Quality Verification, Meeting Support, Menu Costing, Food Preparation, Department Cleanliness, Standard Execution

• Prepare food for the Colleague Restaurant, including hot and cold buffets.
• Receive, prepare, and cook any orders from the Head Chef
• Participate in receiving and checking incoming goods
• Deputise in the Head Chef's absence, possibly closing or opening the kitchen
• Conduct departmental orientation for all new team members
• Prepare, season, cook, and test food items for consumption in food and beverage outlets
• Perform supervisory duties to include, but not limited to, supervision of line cooks and acting in the  absence of the lead chef
• Ensure compliance with federal, state, local, and company health, safety, and sanitation standards
• Train, schedule, and assign work, and assist with evaluations of team members
• Assist in the smooth running of the day-to-day operational procedures in the kitchen
• Ensure the neatness and cleanliness of refrigerators and the service area
• Maintain good relations with other sections for the distribution of workload

Skills: Buffet Preparation, Order Execution, Goods Inspection, Kitchen Deputising, Staff Orientation, Supervisory Cooking, Sanitation Compliance, Team Scheduling

• Lead and work in a large brigade through busy service periods, with clear communication and teamwork
• Staff training, management, and development of people at all levels
• Ensure the quality and consistency of meals served, using strong techniques and equipment
• COGS management, ensuring the profitability of the kitchen
• Stock control through systemised ordering, stocktake, and mise en place 
• Maintain thorough knowledge of food costing, budgets, and rostering.
• Drive kitchen culture with a creative, calm, and respectful mindset.
• Assist in driving the success of a busy restaurant.

Skills: Team Leadership, Staff Training, Quality Control, Cost Management, Stock Control, Budget Planning, Kitchen Culture, Restaurant Operations

• Oversee and be responsible for the daily operations of the kitchen and food quality, with proper housekeeping and a high standard of cleanliness and hygiene maintained at all times.
• Ensure the quality of preparations, cooking, and packing meets the standard and maintain proper consistency in food quality set by management.
• Supervise kitchen staff during meal preparation and cooking to ensure meeting food safety and workplace safety standards are met
• Ensure all cooks/operators in all production areas work efficiently and productively
• Committed to working wholeheartedly as part of the team, effectively and positively communicating with all members of the kitchen and front of house team.
• Strictly adhere to all Health and Safety and Food Hygiene legislation, following best practice at all times and leading the team to do so consistently.
• Display a willingness to learn and support across different areas of the Kitchen.
• Manage the kitchen operations in the designated kitchen.
• Assist in the planning and development of menus and recipes
• Supervise, train, and develop staff, ensuring consistency in work performance
• Ensure quality control and presentation of all food items
• Ensure proper handling and storage of all food items in accordance with hotel standards and sanitation/health regulations
• Clean and maintain hygiene standards in the kitchens
• Ensure all health and safety procedures are adhered to

Skills: Kitchen Operations, Quality Assurance, Safety Supervision, Staff Productivity, Team Communication, Hygiene Compliance, Menu Development, Staff Training

• Prior restaurant food prep experience.
• Ability to lead others in the department by mentoring and providing training that results in staff who meet/exceed guest expectations and provide a high level of guest satisfaction.
• Possess an in-depth knowledge of restaurant food preparation, professional cooking, and knife handling skills.
• Ability to serve the needs of guests through verbal face-to-face interactions.
• Must demonstrate a positive attitude and professional demeanor.
• Communication and interpersonal skills, and commitment to a high level of guest satisfaction.
• Must be able to deal effectively with irate customers and wrong orders, and come up with a quick solution resulting in satisfied customers.
• Ability to perform basic math skills such as addition, subtraction, multiplication, and division.
• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
• Ability to deal with problems involving a few concrete variables in standardized situations.
• Ability to read and interpret documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals.
• Must be able to speak, read, write, and understand English to understand instructions, safety rules, and communicate with guests.
• Must know all applicable health standards.
• Must maintain a clean appearance and professional demeanor.

Qualifications: BA in Culinary Arts with 3 years of Experience

• Experience in a restaurant, hotel, or contract food service establishment.
• Must be proficient in all stations in the kitchen.
• Ability to pass a pre-employment background check.
• Demonstrated knowledge of kitchen administrative workflow.
• Extensive culinary skills to include butchering, food knowledge, knife skills, and classical cooking techniques.
• Ability to follow standardized recipes and proficiency in recipe conversion
• Be able to work under pressure of tight time frames, deadlines, and dollar goals.
• Ability to taste all foods and ensure correct preparation.
• Demonstrates excellent customer service skills and can train and teach staff customer service skills.
• Must be familiar with and follow safety requirements and precautions.
• Good interpersonal skills, the ability to interact positively with diverse populations, and maintain a professional demeanor.
• Basic knowledge of computers and software, including the ability to use e-mail, word processing, and spreadsheet software.
• Ability to read and speak the English language and comprehend simple instructions, short correspondence, and memos.
• Ability to provide a positive example to students by supporting the University’s Doctrinal Statement, Ethical Position Statement, and Mission of Grand Canyon University.

Qualifications: BS in Food Science with 5 years of Experience

• Management experience in high-volume food service and restaurant operations
• Ability to manage in a diverse environment with a focus on customer service
• Experienced and proficient in the latest sanitation and HACCP standards.
• Ability to control cost, food, and labor
• Computer literacy, including word processing
• Proven leadership experience
• Organizational skills and ability to implement culinary program and brand development
• Comfortable working on the feet for extended periods of time
• Ability to meet the grooming and appearance standards
• Possess Standard First-Aid

Qualifications: BA in Hospitality Management with 6 years of Experience

• Solid experience in a fresh food kitchen, ideally at a Michelin star or multi-AA Rosette level
• Confidence to run a section and help with other duties, mentoring the junior chefs in their tasks.
• Confidence to deputise for the Sous Chef in their absence.
• Experience with ordering whilst monitoring stock usage, menu plans, and business levels.
• High standards of cleanliness, stock control, and work prioritisation.
• Passion for food, enthusiasm, and the willingness to learn.
• Thorough understanding of health and safety and food safety guidelines within the kitchen.
• Possess a willingness to work to the high standards of a luxury establishment.

Qualifications: BS in Nutrition and Dietetics with 4 years of Experience

• Experience in a large hotel or similar casino-type operation, which includes high volume production, catering, and multi-unit aspects, as well as larger staff management at a Lead Cook level
• Possess advanced knowledge of single-unit culinary operations.
• Ability to handle high volume a la carte kitchen cooking, high volume catering/banquet production, and expediting of food during peak periods of business in all stated areas.
• Possess advanced skill level in hands-on training of staff.
• Proficiency in Microsoft Office (Word and Excel)
• Demonstrates knowledge of food preparation and presentation.
• Capable of following procedures and taking direction.
• Possesses the ability to read recipes, production lists, and any other necessary collateral paperwork, such as diagrams and logs, to be able to perform necessary duties.
• Must have good basic mathematical, organizational, and communication skills.
• Must be an exemplary employee and display the ability to work well with others.
• Must be reliable, pleasant, and possess a good attitude.
• Be able to provide good service during challenging situations.
• Be able to cope in potentially stressful situations.

Qualifications: BA in Restaurant Management with 7 years of Experience

• Experience in food and beverage business development and operations.
• Analytical and written communication skills, problem-solving solving and presentation.
• Ability to understand and apply principles of all Food and Beverage metrics of measurement.
• Strong diagnostic, analytical, and troubleshooting skills.
• Strong organizational skills.
• Strong leadership and teaching skills, and the ability to motivate others and build consensus.
• Ability to work across departments, including culinary, HR, finance, etc.
• Familiarity with industry-standard technologies and programs.
• Ability to lead, motivate, and empower employees

Qualifications: BS in Food and Beverage Management with 6 years of Experience

• Be able to project an image by being genuinely friendly and caring, and by taking pride in their work.
• Must be self-motivated and disciplined.
• Must be able to prioritize and complete work assignments on a timely basis.
• Must maintain strict confidentiality and judgment regarding privileged information.
• Must be willing to constantly improve.
• Must have a professional appearance with good personal hygiene.
• Must promote and support a “team” work environment by cooperating and helping co-workers.
• Must tolerate a fast-paced, hectic environment.
• Knowledge of food safety, sanitation, food products, and food service equipment
• Previous experience maintaining professional and respectful work relationships

Qualifications: BA in Gastronomy with 3 years of Experience

• Excellent and Innovative culinary and presentation skills
• Excellent Communication and Interpersonal skills
• Energetic with a passion to do a great job
• Be able to manage staff in a calm, inspirational manner
• Excellent organisation skills
• Numerate and computer literate with an understanding of financial drivers
• Clear understanding of profit margins, purchasing policy, budgeting, and food costing, including control
• Experience as a Junior Sous Chef in a hotel environment
• Good people management skills
• Ability to problem-solve and react quickly to any issues that arise during a shift.
• Ability to share knowledge and guide staff to work as productively and efficiently

Qualifications: BS in Baking and Pastry Arts with 4 years of Experience

• Food service experience in a supervisory capacity
• Possess ServSafe Certification
• Basic computer skills to access emails and other online resources.
• Must be a professional, proactive, collaborative, conscientious, and results-oriented individual. 
• Must have an optimistic demeanor, excellent oral and written communication skills, good intuition, and be able to adapt to changing priorities and display good, sound judgment with a sense of humor.
• Superb organizational skills.
• Must be creative and proactive yet disciplined, discriminating, and able to streamline work volume to maintain bottom-line efforts in the midst of multi-tasking and daily re-prioritizing. 
• Must have the ability to innovate, think strategically and conceptually, manage multiple projects simultaneously, and handle even difficult situations.
• Passion for all things food and a love of cooking
• Ability to work well under pressure and take control
• Strong management head with a good understanding of what it takes to manage a kitchen
• Experience of working in a high-volume, fast-paced professional kitchen environment as a Sous Chef, Assistant Kitchen Manager, Supervisor, or Shift Leader

Qualifications: BA in Culinary Innovation and Food Technology with 5 years of Experience

• Culinary Professional Certification
• Experience in basic purchasing processes
• Experience in restaurant/hotel kitchens
• Experience in a Culinary Leadership
• Strong communication and multitasking skills
• Ability to train the kitchen staff properly
• Ability to work in multidisciplinary teams
• Empathetic, inclusive, and curious attitude
• Possess a strong passion for the culinary profession
• Willing to learn and able to work under pressure
• Ability to support the successful operations of the kitchen.
• Ability to build relationships and influence with all levels of the business.

Qualifications: BS in Hospitality and Tourism Management with 4 years of Experience

• Must possess Primary/Secondary School/”O” Level, Professional Certificate/NITEC, Diploma, Advanced/Higher/Graduate Diploma
• Previous F&B-related experience
• Possess excellent analytical, organizational, and communication skills
• Possess servant leadership and problem-solving skills
• Enthusiasm, resilience, and being a strong team player
• Good communication and interpersonal skills
• Previous experience in a high-volume restaurant
• Strong interpersonal and problem-solving abilities
• Highly responsible and reliable
• Ability to work well under pressure in a fast-paced environment
• Ability to work cohesively as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times

Qualifications: BA in International Culinary Business with 3 years of Experience

• Experience of a fast-paced, high standards-driven working kitchen environment in CDP, Junior Sous Chef position
• Strong team player with an ability to pull together multiple partners in a productive team environment
• Ability to motivate themselves and others around them
• Energy and enthusiasm for learning and developing
• Ability to demonstrate flexibility and operate in a changing environment
• Culinary qualifications (NVQs, apprentice, etc.)
• Passionate about creating extraordinary service
• Ability to work as part of a team to ensure guest satisfaction
• Excellent interpersonal and communication skills, a team player
• Creative and passionate about food and customer service
• Be able to work in a high-pressure environment

Qualifications: BS in Agricultural and Food Products Processing with 4 years of Experience

• Previous culinary experience in a high-volume, full-service restaurant, and/or culinary program curriculum, or equivalent combination of education and experience.
• Flexible schedule, able to work weekends, nights, mornings, and holidays.
• Knowledgeable and passionate about various cooking methods, ingredients, equipment, and the industry's standard practices and trends.
• Be able to multitask in a dynamic environment.
• Excellent interpersonal communication skills to foster positive working relationships with many types of personalities.
• Experience in Michelin-star restaurants or gastronomy.
• Must be passionate and creative
• Be able to handle themselves in a busy kitchen environment
• Willingness to learn and a great commitment towards work
• Good command of English and Cantonese

Qualifications: BA in Food Service Administration with 5 years of Experience

• Knowledge of the Social Hygiene and HACCP standards
• Demonstrates proper and safe use of all materials and goods
• Knowledge of hotel procedures related to hygiene, health, fire, and safety
• Experience in a 5-star Hotel or Luxury segment Restaurant
• Experience of working in contract catering
• Passion for food and upcoming food trends
• Exceptional culinary skills
• Enthusiastic, motivational, someone who strives for excellence
• Organised, able to make robust judgements and prioritise
• Excellent communication and relationship-building skills
• Highly organized with problem-solving and multi-tasking skills

Qualifications: BS in Kitchen and Food Production Management with 6 years of Experience

• Experience in a commercial kitchen.
• Must be able to communicate clearly with managers, kitchen and dining room personnel, and guests
• Current Texas Food Handlers Certification
• Must have comprehensive knowledge of food and beverage, service standards, guest relations, and etiquette
• Strong fundamental skills in preparation, cooking, and classic technique.
• Professional experience cooking at a Michelin level.
• Basic understanding of ordering, cost control, labor efficiency, storage, and cleanliness.
• Strong communication skills and practices.
• Ability to work independently and in a team
• Physically and mentally fit and able to work in a fast-paced and demanding environment
• Willing to work shifts, weekends, and public holidays

Qualifications: BA in Applied Food Studies with 5 years of Experience