Sous Chef (Breakfast)

Oversee and manage the complete breakfast kitchen operation and staff. This includes ensuring efficient service flow, maintaining high quality standards, and providing leadership.

• Prepare in advance food, material and equipment needed for the service.
• Cook and serve dishes according to the restaurant s menu.
• Monitor and order ingredients, supplies and equipment
• Assemble and prepare ingredients for menu items.
• Prepare simple food items. mis-en-place
• Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
• Conducting on the job training in accordance with the departmental standards and procedures and maintaining a record of progress for each staff member.
• Recycle where-ever possible and enforce cost saving measures to staff.
• Assist with checking, receiving and storing of goods.
• Maintain storage areas.
• Assist with organizing special events and special food promotions.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Maintain a hygienic kitchen and personal hygiene.
• Assist in training needs analysis of Kitchen staff and ensure training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines.
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.