The Jnr Sous Chef position is responsible for the supervision of the work of a team of kitchen personnel, thereby maintaining high standards of food preparation and service in the kitchens. Second in command to the Chef De Cuisine, duties also includes providing training to new staff
· Hands on management of the restaurant, room service, and food service operations on a day-to-day basis.
· Ensure food standards, preparation, presentation and cooking techniques meet Brand Standard guideline. Together with kitchen teams, take corrective actions where appropriate if standards are not met.
· Ensure that the kitchen teams practice the highest standard of hygiene and is maintained throughout, meeting both basic Health & Safety regulations under HACCP food preparation guidelines.
· Prepare and ensures availability of mis en place as required.
· Organises his/her work and timing to suit fluctuations in guest numbers, special events and particular guests
· Keep all working areas clean and tidy, work closely with Executive Steward in maintaining the cleanliness of the kitchen
· Ensure all equipment is maintained, serviced, and cleaned. Report any problems to the Sous Chef/ Chef De Cuisine
