As Junior Sous Chef, I will support the Executive Chef and assume responsibility for the efficient operation in the following:
+ Continually focus on the rejuvenation of the culinary experience. + Constantly assess Menus and Wine Lists to remain relevant and in line with Eat With Six Senses practices. + Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms. + Instill a cost-focused philosophy through training and education. + Operate the department consistent with all legal, statutory and financial requirements and documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices and budgetary controls are implemented, reviewed and maintained to ensure the successful operation of the hotel. + Strictly adhere to LQA standards and guest comments.