At Aman we are
on a mission to create the world's ultimate luxury lifestyle brand; hotels, resorts, experiences and products which transform our guests' perspectives and daily lives. To achieve our ambitions, we capitalise on our unique combination of world-class and diverse talent, unmatched design, and access to locations, cultures and experiences few are privy to. We live by the 'Aman way of life' – a mindset shared by our guests and employees which creates a lifelong sense of belonging driven by our values of:

Invest in individuality – fostering an environment where each person can push boundaries, take risks and challenge norms.

Nurture pathfinder spirit – exploring experiences, opportunities and locations which transform into new exciting ventures.

Act like owners – taking the charge, leading by example and an immense sense of pride in their work.

Celebrate communities – ensuring that every member of our community is looked after and nurtured in a compassionate, respectful and collaborative manner.
LOCATION

Amanbagh , Jaipur , Rajasthan (India)
POSITION OVERVIEW

The Junior Sous Chef is responsible for the operation of kitchen department in supervision of Executive Chef to ensure maintenance of quality standards, financial performance and profitability, staff performance and guests satisfaction.
RESPONSIBILITIES
• To look after the function of the executive chef in his absence
• To approve requisitions from stores for stations assigned and in the executive chef's absence, for the entire kitchen
• Responsible for all food production in the area assigned to him
• Responsible for overall food cost control without affecting standards and procedures as laid out by the management
• To account for the usage, consumption, spoilage and control of food stuff produced and stored under his supervision
• Responsible for the preparation of mis-en-place at all stations
• Responsible for maintaining all attendance records
• To recommend the periodic purchase of special items, orders of canned and dried fruits, dried food items both domestic and imported
• To keep wastage of food to the minimum at all stages of food production
• To maintain and enforce such systems and methods in the area of F&B production as laid down by the management
• To ensure that employees in the department conform to house rules and policies of the Hotel
• To work closely with the Banquet Manager, Assistant Managers in the F&B Service Area/ restaurants, and the Executive Kitchen Steward for the attainment of profit, quality and service standards of the department and the Hotel
• To initiate the performance evaluation of his subordinate staff
• To ensure that the main kitchen and all the satellite kitchens are clean at all times
• To ensure that employees in the department conform to hygiene and sanitation practices QUALIFICATIONS
• Graduate in Hotel Management and Catering technology from a premiere institution.
• Post qualification at least 06-08 years of experience in five-star luxury hotels/resorts.
• Current assignment must be in the similar role with a five-star luxury property.
• Excellent verbal and written communication skills in English
• Cross-culture, open-mind and forward-thinking
• Excellent negotiation, communication, and interpersonal skills with a strong customer service- oriented attitude
• Ability to work both autonomously and in a team setting
• Good knowledge of Opera/Micros