Junior Sous Chef
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Job Description
- Leads kitchen team in chef's absence
- As well as the technical skills, a detailed knowledge of food skills is essential for this role as well as a proven track record in launching new concepts and promotions, training and developing colleagues
- Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
- Monitor effectiveness of workflow & Sequence of Service during service periods and provides hands-on support as and when required.
- Monitors customer satisfaction and respond to customer feedback and complaints ensuring procedures for Complaint Handling are followed.
- Oversees and organizes kitchen stock and ingredients
- Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
- Keeps cooking stations stocked, especially before and during prime operation hours
- Hires and trains new kitchen employees to restaurant and kitchen standards
- Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
- Supervises all food preparation and presentation to ensure quality and restaurant standards
- Works with head chef to maintain kitchen organization, staff ability, and training opportunities
Employment Type
Full Time
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
