Junior Sous Chef
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Job Description
Job Summary Responsible for the day-to-day culinary operations in a professional kitchen. Functions include menu creation, food purchasing, and maintenance of quality standards. To ensure cost control and maintaining food cost, and supervises storage, stocking, and sanitation procedures. Job Responsibilities 1 Leads in cooking and preparing meals, including checking food quality and overseeing cooking techniques. Assists in designing / helping the Executive Chef in developing food and drink menus and ensure alignment of budgets. Ensuring the kitchen meets high standards of quality and completes food hygiene documents to comply with the law and writing environmental health reports when necessary. Supervises and inspects all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order. Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner Leads in ordering supplies and negotiating with suppliers as well as managing inventory and keeping control of stock.
Employment Type
Full Time
Company Industry
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
