Junior Sous Chef

Description

1.The Junior Sous Chef is the next person under the 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.
2.The Junior 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.
3.Control of all production of foodstuffs in the kitchen, their quality, requisitions, storage, usage, and rotation.
4.The practical training of all staff under them in the section, including for new menu items.
5.To plan the work schedules, annual leaves and other staff related procedures and recommendation of leaves to Executive Chef.
6.To supervise or depute next in line for the daily receiving of food stuff.
7.Notification to the Executive Chef when supplies are not adequate or are not of the desired quality.
8.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.
9.Checking for the correct recipe card usage and format recipe cards.
10.To delegate the daily duties for the sections and to give the daily briefing.
11.To control the costs of the sections, making sure the correct food material are used for the appropriate preparation