Junior Sous Chef
2 months ago
MAIN DUTIES:
Position Requirements
- The Jr. Sous Chef assists the Sous Chef with his responsibilities for day to day running of his assigned kitchens. He replaces Sous chef in their absence.
- He provides leadership, training and supervision on all production in his kitchens and oversees the quality as well as timely distribution of the food product originating from his kitchens.
- Technical knowledge and job skills training related to all food served at the hotel and the effective use of provided materials.
- Assists in the preparation and control of daily and weekly market lists.
Administration
- He is to ensure a professional running of his kitchens and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times.
- Has to be familiar with local requirements and sanitation regulations.
- Assists the Sous Chef with planning, co- ordination and supervision of all menu implementations.
- Proposed and initiate when approved, new services and product for our guests.
Miscellaneous
- All ambassadors are required to comply with every reasonable request from their hierarchical supervisor(s) within an amount of time that it takes to comply under normal circumstances.
- All ambassadors may be assigned to other duties in the hotel as and when required by business levels.
Tell employers what skills you have
Recipes
Leadership
Ingredients
Quality Control
Food Safety
Cooking
Stress
Food Quality
Inventory
Problem Solving
Administration
Sanitation
HACCP
Audit
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