Junior Sous Chef

Responsibilities:

· Reports to the Chef de Cuisine/ Sous Chef on a daily basis for communication of concerns and opportunities

· Assists in managing the activities of assigned outlet kitchen

· Assists in maintaining food quality and presentation

· Assists with maintaining kitchen labor and related costs controls

· Participates in outlet staff scheduling, evaluations, training, motivating, safety, and counseling where required

· Maintains proper product and work flow

· Maintains a complete SOP Manual for Outlet Kitchen Operations

· Follows up on quality control with the most economical usage of products

· Monitors that Job Descriptions of kitchen staff are performed as stated

· Observes movement of menu items, anticipates and recommends changes to meet rising Member’s expectations

· Follows through on proper maintenance and sanitation of kitchen equipment and facilities

· Follow through on implementing progressive staff training and development programs

· Suggests and assists with menu and recipe upgrading, development, costing and implementation

· Ensures effective lines of communication are in place at all levels

· Provides budget recommendations and adheres to objectives set and established by the management

· Attends briefings as and when required, conducts daily line up’s and ensures appropriate information is channeled to subordinates in an effective manner

· Provides Food Requisitions and establishes close control for correct par levels, adjusting to member demands

· Works closely with the Chief Steward to maintain meticulous cleanliness and hygiene in all areas

· Performs all duties delegated to Management Staff and conducts himself in a “Role Model” manner, so as to encourage all employees to likewise

· Provides and conducts training for junior staff on Basics & food handling techniques

· Adheres to deadlines and objectives for the yearly business plan

· Any other duties as assigned

· Ensure daily HACCP system in place.

· Able to take over the operation when Sous chef not on duty.

· Able to handle purchasing and pre order market list.

Requirements:

· Certificate from a recognized culinary institution or an appropriate amount of progressive work experience to waive academic qualifications

· Minimum of 8 years' experience with progressive positions from Chef de Partie in varying cuisine’s (with emphasis on American Style) in comparable operations

· Strong culinary knowledge on Western with emphasis on American and basic knowledge on Asian cuisine (Only apply for Asian cuisine position) and influences

· Knowledge of religious dietary requirements

· Fluent in English Language

· Understand production flow and knowledge in equipment usage

· Knowledge in basic computer skills