Job Descriptions
The Junior Sous Chef / Chef de partie is responsible for food preparation, maintaining consistent standards whilst helping chefs to develop menu's, you will assist the head chef and sous chefs with the successful running of the kitchen ensuring all recipes are followed along with food practices to ensure guest satisfaction.
- To prepare food based on what's in all the menus.
- Preparation, production, and service of food to the standard required in a timely and efficient manner.
- Practice and promote effective teamwork and communication amongst your direct work colleagues and colleagues in front of house
- Ensure compliance with in-house food hygiene, health, and safety systems to ensure compliance at all time.
- Ensure daily kitchen set-up and procedures are carried out on time and in accordance to the standards.
- Completing duties with an attitude of always striving to exceed standards to promote improvements and raise the quality of feedback from all guests.
- To maintain the day-to-day operational standards of the kitchen
- To manage own kitchen section during service
- To take responsibility covering all areas of kitchen operations.
- Wash dishes and cutleries & wipe dry
- Assist in private event setup & service
Job Requirements
Experience managing the preparation and cooking of food in the kitchen
- Must have excellent diligence
- Disciplined, keen to share your knowledge and learn new skills
- Strong dedication to your craft
- Have good working relationships, rise to the challenge, and adapt well to change
- Be enthusiastic about your career, collaborator & trustworthy
- Professional attitude always
Benefits
- Bonus subject to performance.
- AL ( 14 Days ).
- OT most of the time not require but if need we will pay OT when come to work for non opening days.
- $200 Split shift allowance per month ( prorated to number of day the employee works )
Working Hours
- Tues - Sat ( 5 working days )
- Sunday Monday and public holiday ( Off )
- 11am - 2pm
- 4:30pm - 10pm
