Jnr Sous Chef

Your day to day

•Ensures all food is prepared fresh and is of the highest quality

•Ensure the correct preparation and presentation of dishes in accordance with menu cards and produced on a consistent basis.

•Strictly adheres to all recipes, methods and instructions from supervisor.

•Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food.

•Checks outlet upon arrival to determine status of outstanding safety, or equipment issues

•Checks outlet prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling

•Responsible for accuracy in daily inventories and requisitions.

•Assist the Head Chef in controlling and analyzing on an on-going basis, the following:             

•Quality levels of production and presentation, including employee cafeteria.

•Guest Satisfaction.

•Merchandising and promotions.

•Operating, Payroll, Food costs according to budget.

•Sanitation, Cleanliness and Hygiene.

•Food photo sessions for all new menus – set standard.

•Maintenance of recipe cards for all menu items.

•Staff attendance, rosters

•Assist in production, preparation and presentation of all food items to ensure highest quality at all times.

•Supervise and control the kitchen to meet work requirements.

•Assist Head Chef with inspections of physical of kitchen areas including cold rooms and equipment.

•Assumes responsibilities of Head Chef in his absence.

•Assist in the preparation and testing of outlet and promotional menus following the   guidelines: Requirements, competition, trends, recipes, potential cost, availability.

•Maintain and keep up to date training record.

•Ensure team members are informed about new procedures, special events in the hotel, daily functions and food cost and to received feedback.

•Ensure hygiene and sanitation, all precautions on Fire, Health and Safety are taken in the kitchen and that all employees are will trained in this aspect.

•Display good time management techniques with proper planning and control.

•Strives to continuously improve flow of production

•Check regularly perishable food items received for quantity and quality standards.

•Assist Head Chef in the planning & ordering of food stock in accordance with the volume of business.

•Perform related duties and special projects as assigned.

What we need from you

FINANCIAL RETURN

•Assist the Head Chef in supervising the functioning of all Kitchen employees’ facilities and costs to ensure maximum Food & Beverage departmental profit is achieved.

•Controls and decreases waste by maintaining logs to submit daily/weekly

•Observe and comply with the company’s requisition and purchase order system

RESPONSIBLE BUSINESS

•Comply with and ensure adherence to all of the hotel’s policies and procedures

•Comply with all occupational health and safety policies a...