Junior Sous Chef - Pastry
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Job Description
- Assist the line managers with the supervision of all colleagues engaged in the kitchen.
- Attend daily meetings with the executive team regarding menus.
- Assist the senior team in planning menus and recipes and test samples in conjunction with the executive team.
- Write specific and accurate product specifications and standard recipes for use in the computer and by the material manager.
- Coordinate with the line managers in establishing job methods and supervise on a regular basis and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis.
- Plan rosters on a weekly basis and to review, on a daily basis, overtime, rosters, holiday requirements and absenteeism with the line managers.
- Liaise with the Chief steward in order to ensure high standards of cleanliness are maintained in all areas of kitchen.
- Any other duties as may reasonably be requested by the management.
Employment Type
Full-time
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
