Junior Sous Chef - Filipino Cuisine

The Junior Sous Chef (Filipino Cuisine) reports to the Executive Chef. He/she is responsible for all operational aspects of the Filipino kitchen, including ordering, storage, production, hygiene and stewarding. He/she must maintain a “Cutting Edge” of all culinary offers. He/she is responsible for planning, creating and costing of menus and promotions with the outlet manager. The Junior Sous Chef must ensure that departmental financial objectives and goals are met on a monthly and annual basis.

MAIN TASKS

• Responsible for all culinary dishes that are prepared in their Kitchen. Because of this, the Junior Sous Chef must be very knowledgeable about his or her specialty, as well as culinary functions in general.
• Extensive Knowledge of Filipino Cuisine.
• A person in this role must also be very organized and comfortable working in a high-pressure environment. The Junior Sous Chef must also be able to give orders within all the section, as well as reliably carry out orders handed down to them by the executive sous chef and executive chef.
• Primary role is to oversee the preparation, cooking, and presentation of meals in a restaurant. Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes.
• Enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise.
• Instructs cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Arranges for equipment purchases and repairs.
• Meets with customers to discuss menus for special occasions such as parties etc.
• Monitors sanitation practices to ensure that employees follow standards and regulations.
• Orders or requisition food and other supplies needed to ensure efficient operation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Checks the quantity and quality of received products.
• Records production and operational data on specified forms.
• Plans, directs, and supervises the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain or hotel.
• Undertakes additional duties assigned by the Executive Chef or Executive Sous chef.

CosT CONTROL AND PROFITABILITY

• Deals with spoilage, breakage and accident efficiently in accordance to the required standard.