Junior Sous Chef-Pan Asian

Objective

Organizes and participates in the daily operations of the restaurant kitchen area. Manages kitchen operations to provide exceptional quality and presentation of outlet menu items, maintains sanitation, staff training, and stations to restaurant standards.

Key Responsibilities

• The Junior Sous Chef is the next person under the Executive Sous Chef, and is primary in charge of one grouping in the Kitchen. He may be in charge of a
  
  

complete Restaurant, a Production kitchen, a Night shift operation or a Morning shift operation.

• The Sous Chef is a person who has the ability to demonstrate, check and correct any preparation that is going out to be served to a guest, very much involved
  
  

with the daily operations in the Kitchens.

• The Sous Chef is to also share the vision of the property and would be hired on the basis of being able to contribute to the goals of the production team. A
  
  

rapport with the Executive Chef and Executive Sous Chef would be essential.

• Control of all production of foodstuffs in the kitchen, their quality, requisitions, storage, usage, and rotation.
• The practical training of all staff under them in the section, including for new menu items.
• To plan the work schedules, annual leaves and other staff related procedures and recommendation of leaves to Executive Chef.
• To supervise or depute next in line for the daily receiving of food stuff.
• Notification to the Executive Chef when supplies are not adequate or are not of the desired quality.
• To participate in the creation of new menu items, the trials and training of these items and the successful implementation onto our menus of these items.
• Checking for the correct recipe card usage and format recipe cards.
• To delegate the daily duties for the sections and to give the daily briefing.
• To control the costs of the sections, making sure the correct food material are used for the appropriate preparation
• To check on machine usage, cleanliness, and the safety aspects in the kitchen
• To ensure work safety, health safety and food safety procedures are maintained and adhered to.
• For the direct supervision of the chef de parties and their immediate area.
• For the personal hygiene and uniform wearing of the staff.
• To be able to substitute for the Executive Sous chef in his absence.
• To actively involve himself in guest interaction, suggestion, and interacting and finalization of menus with guest and In General creating a very friendly, but
  
  

professional working environment.

• To handle the interaction between Kitchen and Restaurant staff, settling any disputes quickly and quietly, that may arise from time to time.
• To ensure timely and quality service of our menu items according to service specifications and guest expectations.
• To ensure that all food display areas, such as buffets and cake displays are kept in prime condition at all times, according to our Standard and Procedures.
• To support and participate in hotel activities, such as environmental committees, cost savings etc. which may serve to better our operations or the efficiency
  
  

of the company.

• In addition to the above mentioned responsibilities, any other task assigned by Executive Chef from time to time as per the operational requirements.