Junior Sous Chef
Posted on :
23-11-2024
Employer Active
1 Vacancy
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Job Description
Jr. Sous Chef
- Accountable for the quality consistency and production of the food.
- Exhibits culinary talents by personally performing tasks while leading the staff
- Develops and trains the team to improve results.
- Supervises restaurant kitchen shift operations and ensures standards and procedures are followed.
- Setting and ensuring culinary standards and responsibilities are met.
- Recognizes quality products presentations and flavors.
- To ensure that the assigned kitchen is managed efficiently according to the established concept statement.
- To assign responsibilities to subordinates implementing the multitasking principle.
- To check subordinates performance periodically.
- To be a handson manager and always present in the operation especially during busy periods.
- To implement flexible scheduling based on business patterns.
- To establish and strictly adhere to the par stocks for all operating equipment supplies and inventory items and to ensure that the outlet is adequately equipped.
- To conduct monthly inventory checks on all operating equipment and supplies.
- To control the requisitioning storage and careful use of all operating equipment and supplies.
- To conduct daily preshift briefings to employees on preparation service and menu.
- To liaise with the Food & Beverage department on daily operations and quality control.
- To handle guest inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure followup with guests.
- To be demanding and critical when it comes to operational standards.
- To always ensure and enforce the respect of the HACCP manual.
- To report immediately any HACCPrelated issue to the Executive Sous Chef and Sous Chef.
- To ensure that the outlet is kept clean and organized both at the front as well as the back of the house.
- To liaise and organize with assigned Stewards and the chefs that the established cleaning schedules strictly adhere to.
Qualifications :
- Diploma in Hospitality & Catering
- Diploma in Professional Cookery
- Basic Hospitality or Catering training
- Basic Food Hygiene HACCP certification
- Previous experience in a similar capacity is preferred; or in a Supervisory role for at least 4 years
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
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