Main duties:
- Ensure consistent and smooth running of food production
- Ensure effective stock purchase, its receipt and storage
- Ensure that working areas are always kept clean
- Assist other kitchen staff as need arises
- Supervise performance of kitchen staff to ensure proper activity
- Perform other administrative tasks as will be communicated by superiors
- Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety
- Work towards exceeding customer’s expectation by encouraging and promoting high level of service
- Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly
- Give appropriate support or guidance to members of kitchen when need arises
- Resolve possible disputes within the kitchen and report any unresolved
- Promote good team spirit regularly
- Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature
- Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules
- Prepare substitute items
- Ensure that the kitchen staff work harmoniously in order to ensure timely production of quality foods
- Ensure proper arrangement and garnishing of food
- Manage food logs
- Monitor the quality and quantity of food prepared
- Assist in recruiting, hiring, and training employee cooks
Candidate requirements:
- Passion for food: someone who enjoys the process of food preparation and creating menus
- A good sense of business; to be efficient and cost-effective
- Experience of working in a professional kitchen or similar position
- Effective communication skills
- Kitchen experience and management
- Ability to cope under stressful conditions
- Ability to work effectively as part of a team
Candidates meeting the above-mentioned criteria should address their CV/Resume indicating “Jr. Sous Chef” in the subject of the email. Applications without subjects will not be considered.