Junior Sous Chef MERCURE

Support the Sous Chef in managing the kitchen operations: food preparation, cooking, plating and service

• Ensure the consistency of all dishes in terms of taste, appearance, portion size and presentation, according to established recipes and brand standards
• Participate in mise en place, line management, assembly stations and service execution during high volume periods.
• Monitor and manage ingredient quality, storage, stock rotation, and minimize waste.

• Maintain highest standards of hygiene, sanitation and kitchen safety, in compliance with HACCP and local regulations.
• Conduct regular checks on storage, equipment, food preparation and service to ensure compliance with standards.
• Ensure proper handling, labeling, and storage of food items, and supervise compliance across shifts.

• Supervise and support the kitchen team (line cooks, prep cooks, commis) during service; ensure smooth operations across shifts.
• Provide training, guidance and mentorship to junior kitchen staff; assist in schedule management and shift coverage.
• Assist with recruiting, evaluating performance, and providing feedback to culinary team members.

• Help manage inventory levels, placing orders as required, monitoring usage and ensuring value for money.
• Assist in controlling food cost, portion control, wastage minimization and aligning kitchen operations with budgetary goals.
• Contribute to the development and implementation of standard operating procedures (SOPs) and best practices for kitchen efficiency.

• Collaborate with the culinary leadership team to develop and implement special menus, seasonal dishes, promotions, and themed events.
• Interact with guests when needed to gather feedback, resolve concerns and enhance their dining experience.
• Uphold the brand s standards in luxury service, presentation and hospitality experience.