Junior Sous Chef

Assist the Sous Chef or Chef de Cuisine to set standards and maintain them to The standards

Ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction.

Co-ordinate and execute training of Kitchen colleagues

Be able to motivate colleagues

Cook any food on a daily basis according to business requirements

Assist the Chef de cuisine/Sous Chef in the supervision of all colleagues engaged in the kitchen

Attend daily meetings with the Executive Chef / Executive Sous-Chef regarding the menus

Attend meetings as required in the Operational Manual and up-date the Executive Chef / Executive Sous Chef on points raised.

Attend daily and monthly meeting with his department kitchen colleagues and report to Executive Sous Chef/Chef de Cuisine (or designate when instructed)

Assist the Chef de cuisine or Sous Chef in establishing culinary standards specific to banquets which meet the needs of the target market.

Assist the Chef de cuisine or Sous Chef in planning menus and recipes and test samples in conjunction with the Executive Chef / Executive Sous Chef and/or Chef de Cuisine.

Write specific and accurate product specifications and standards recipes for use in the computer and by the Materials manager

Use, wherever possible, locally and seasonally available products in menus and "specials".

Inspect daily, all fresh food received to ensure the quality is maintained.

Inspect twice daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Chef (or any designates)

Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.

Conjunction with the Chef de cuisine/Sous Chef, establish 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.

During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards.