As the Junior Sous Chef, you shall willingly and diligently carry out the duties assigned to you from time to time, including but not limited to the following:
- Produce all items relating to the menu to the Executive Chef's instructions and standards.
- Maintain a high standard of hygiene and health and safety.
- Ensure all equipment failure and hazards are reported to the Executive Chef.
- Ensure a strict control on food waste and reporting any waste in the correct procedure.
- Ensure a high standard of personal appearance at all times.
- Ensure all portion controls are strictly adhered to.
- Ensure the highest standards of food production and presentation at all times
- Ensure work surfaces, refrigeration, stores are cleaned and sanitized before end of shift.
- Work together with Executive Chef to create recipes and costing, assisting to maintain monthly profit margins are met.
- Attend all team briefs as required.
- Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
- Perform miscellaneous job-related duties as assigned.
