Junior Sous Chef

Responsibilities:

. Reports to the Chef de Cuisine/ Sous Chef on a daily basis for communication of concerns and opportunities

. Assists in managing the activities of assigned outlet kitchen

. Assists in maintaining food quality and presentation

. Assists with maintaining kitchen labor and related costs controls

. Participates in outlet staff scheduling, evaluations, training, motivating, safety, and counseling where required

. Maintains proper product and work flow

. Maintains a complete SOP Manual for Outlet Kitchen Operations

. Follows up on quality control with the most economical usage of products

. Monitors that Job Descriptions of kitchen staff are performed as stated

. Observes movement of menu items, anticipates and recommends changes to meet rising Member's expectations

. Follows through on proper maintenance and sanitation of kitchen equipment and facilities

. Follow through on implementing progressive staff training and development programs

. Suggests and assists with menu and recipe upgrading, development, costing and implementation

. Ensures effective lines of communication are in place at all levels

. Provides budget recommendations and adheres to objectives set and established by the management

. Attends briefings as and when required, conducts daily line up's and ensures appropriate information is channeled to subordinates in an effective manner

. Provides Food Requisitions and establishes close control for correct par levels, adjusting to member demands

. Works closely with the Chief Steward to maintain meticulous cleanliness and hygiene in all areas

. Performs all duties delegated to Management Staff and conducts himself in a Role Model manner, so as to encourage all employees to likewise

. Provides and conducts training for junior staff on Basics & food handling techniques

. Adheres to deadlines and objectives for the yearly business plan

. Any other duties as assigned

. Ensure daily HACCP system in place.

. Able to take over the operation when Sous chef not on duty.

. Able to handle purchasing and pre order market list.

Requirements:

. Certificate from a recognized culinary institution or an appropriate amount of progressive work experience to waive academic qualifications

. Minimum of 8 years experience with progressive positions from Chef de Partie in varying cuisine's (with emphasis on American Style) in comparable operations

. Strong culinary knowledge on Western with emphasis on American and basic knowledge on Asian cuisine (Only apply for Asian cuisine position) and influences

. Knowledge of religious dietary requirements

. Fluent in English Language

. Understand production flow and knowledge in equipment usage

. Knowledge in basic computer skills