JUNIOR SOUS CHEF
ESSENTIAL DUTIES AND RESPONSIBILITIES
- Coordinate all sections in the kitchen
- Ensure consistent and smooth operations of the department and to take over in the absence of the Sous Chef
- Drive organisational policies and procedures for inventory management
- Follow food waste control guidelines
- Lead in the training of new staff
- Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
- Operate kitchen to maintain profitability and costs for the culinary operations
- Support to create new recipes for inclusion in new menus
- Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
- Modify existing work processes and procedures in accordance with process improvement reviews
- Support to maintain kitchen organization, staff ability, and training opportunities
- Propose initiatives for continuous improvement
- Evaluate emerging technology trends that can be leveraged to improve productivity and innovation
- Monitor the adherence of customer service standards
- Provide food services to all guests in a manner that is professional, efficient yet friendly
- Evaluate the effectiveness of service recovery strategies to improve customer service delivery
- Evaluate impact of customer loyalty strategies to ascertain its effectiveness
- Monitor team's compliance with the organisation's personal, food and beverage hygiene standards
- Ensure that working areas are always kept clean
- Monitor team's adherence to the organisation's food waste management Standard Operating Procedures (SOPs)
- Monitor team's compliance with the organisation's Workplace Safety and Health (WSH) policies and procedures
- Inspect food quality and portions to ensure required standards are met
- Inspect quality of food plating to ensure required standards are met when running the pass
