Junior Sous Chef

Roles & Responsibilities

Job Description

• Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers.
• Supervise Chef De Partie to make sure duties assigned are completed with standards set inclusive of machine / equipment maintenance, stock deliveries, cleanliness, quality of food and set-up for daily operations / events
• Report to Head Chef / Sous Chef on all staff and operation matters
• To constantly be physically involved in all phases of the daily operation requirements
• Responsible for proper efficiency and profitable functioning of the assigned kitchen and to ensure expenses / purchases are within budget limits.
• Attend weekly meeting with Corporate Executive Chef / Chef De Cuisine to discuss future plans and review ongoing actions.
• Attend weekly EO meeting.
• Demonstrate new cooking techniques and new equipment to cooking staff.
• Update menu recipe cards and menu planning for promotion.
• Monitor staff schedules, transfers, overtime, annual and statutory holiday
• Conduct kitchen meetings when Sous Chef is absent, daily briefing and training classes for staff to develop skills.
• Adheres to rules and regulations set by the higher Management.
• Ensure that adequate stock is always maintained in the relevant station.
• Adheres to rules and regulations set by the Management.
• Monitor staff roster, transfers, overtime, annual and statutory holidays and supervise staff appraisals.
• Candidate must possess at least Diploma / Advanced / Higher / Graduate Diploma in Food & Beverage Services Management or equivalent.
• At least 3 Year(s) of working experience in the related field is required for this position.
• Required Skill(s) : culinary
• Preferably Manager specialized in Food / Beverage / Restaurant Service or equivalent.

Exciting Benefits Await You :

Tell employers what skills you have

Recipes

Ingredients

Restaurants

Cooking

Appraisals

Housekeeping

Food Quality

Inventory

Raw Materials

Catering

Food Service