Junior Sous Chef (Greek Specialty)

• With the restaurant chef, organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.
• Support the development of Restaurant cuisine concepts and standards. Be familiar with local market & suppliers.
• Recommend Greek concept menu changes according to seasonal product availability.
• Adhere to TIVOLI food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
• Continually look to recommend improvements and additions to the TIVOLI presentation guidelines.
• Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
• Maintain outlet safety at all times.
• Take responsibility for asset management of all outlet property and facilities.
• Participate in departmental training to improve departmental skills and hotel service levels, providing team members the training and resources to take care of our guests.
• Promote positive inter-departmental relations through candid communication and cooperation.

• Extensive experience working in a professional kitchen specialized in Greek cuisine.
• Proficient in various cooking techniques and cuisines.
• Strong leadership and management skills.
• Ability to oversee kitchen operations and assist the Sous Chef.
• Knowledge of food safety regulations and kitchen hygiene practices.
• Capacity to create menus, train kitchen staff, and manage inventory.
• Adaptability and problem-solving skills in a fast-paced environment

Tivoli Hotels & Resorts