Position

Junior Sous Chef

Objective

To assist the Executive Sous Chef Sous Chef in planning and coordinating the smooth operation of the Kitchen Department and participate in all its food production areas.

Reports To

Executive Sous Chef / Executive Chef

Reporting To This Position

Demi Chef de Partie / Commis / Chef de Partie

Key Duties/Responsibilities

• Actively participates in the provision of excellent service to guests.

• Updates the daily attendance book to control punctuality, absenteeism, overtime and casual labour, in order to make sure his/her IN and OUT duty time have been recorded.

• Continuously monitors that all delegated duties in assigned kitchen section(s) are carried out in accordance with the resorts established standards and procedures, and with Management instructions.

• Conducts frequent spot-checks in assigned section(s) with regards to stock, portion control, quality of finished products, standard of presentation, flavour of food and cleanliness.

• Establishes control measures to minimize waste and theft, and ensures that operating costs are kept to a minimum.

• Evaluates food products to ensure consistency with quality standards.

• Monitors compliance of team members with grooming and hygiene, and with safety regulations and procedures as well as SOP(s) at all times.

• Efficiently implements and monitors compliance to all SOP(s) by subordinates.

• Holds regular briefings and meetings with Team Members to share information and resolve work issues.

• Provides regular feedback to Team Members on their performance.

• Facilitates demonstration and coaching sessions for Team Members in order to develop knowledge Prepares food for special orders, buffet presentation, VIP parties, and other functions as required.

• Inspects, selects and uses only the freshest food products of the highest standard in the preparation of menu items.

• Relieves any cooking/preparation station as needed.

• Observes production flow and makes adjustments in order to adhere to cost control and quality requirements.

• Assists the Sous-Chef and Executive Chef in standardizing recipes for all food service, locations whilst taking into consideration customer base, popularity of various dishes and costs.

• Keeps oneself informed of new kitchen techniques and culinary trends.