Junior Sous Chef

Duties:

·         Establishment of annual leave planner and submitted to the Chef Office for approval.

·         To be fully in charge of the section and kitchen overall (production).

·         To co-ordinate in detail all food preparation and production for the Hotel Banquet and Outlet to ensure a total smooth running of the operation.

·         To ensure that all set ups and prepared food presentations are up to agreed standards with the Executive Chef / Executive Sous Chef/ Executive Sous Chef

·         To fully monitor portion control in assigned kitchen area and that par stocks are kept at a minimum with daily stock and product turn- over, utilizing leftovers where and if possible.

·         To fully supervise all food tasting, presentations and food samplings in all production phases.

·         All new ideas and changes should be approved by the Executive Chef prior to implementing, to avoid any miscommunications

·         Daily cleanliness checks with the assist of steward with feed back to the Superior with corrective actions to be taken.

·         To follow up on any issues that is delegated by the Superior.

·         Important to establish a good working environment amongst fellow employees to gain assistance where and when required.

·         To ensure that all-major communication meetings are copied to the Chef office and details or concerns are followed up immediately.

·         Ensures that hygiene and sanitation issues are followed up immediately and cascaded down to subordinate staff members.

·         To ensure that all kitchen areas have and utilize a logbook. These must be checked and counter-signed daily. Any issues to be bought up to the Superior for immediate action.

·         Ensures that all standard recipes are adhered to and that all standard weights and wastage, etc are strictly controlled.

·         Ensures area of concern has established par stocks and maintains stock levels at minimum to avoid wastage & misuse.

·      Ensures that budgeted costs are kept in line at all times as per guideline instructed by the Executive Chef.

·         Ensures the highest standards of food hygiene and sanitation in all food preparation areas and kitchens.

·         Ensures that weekly and daily inspections are carried out and reports are submitted to the Superior for follow up purposes.

·         Ensures that the kitchen and stewarding operations in designated area adheres to local health authority regulations.

·         To coordinate with all associate on cleanliness of operation and utensils.

·         To ensure that all kitchen and stewarding personnel follow set standards in grooming, neat short hair, clean fingernails, etc.

Responsibilities

• To understand and strictly adhere to the rules and regulations established in the Employees Handbook and the hotel’s policy on fire, hygiene, health and safety.

• To report for duty punctually wearing the uniform and name tag at all times.

• To maintain a high standard of personal appearance and hygiene at all times.

• To maintain good rapport and relationship with staffs in the place of work and other departments.

• To attend and contribute to all staff meetings departmental and hotel trainings scheduled and other related activities.

• To undertake any tasks and duties as assigned by the Superior.

• To respond to any changes in the work place function as dictated by the hotel.