Junior Sous Chef

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, administration communication (all levels), manpower planning, and hygiene and safety management. To cook and serve all food in the kitchen according to the menu planned.

Key Responsibilities:

· Responsible for the overall daily food production and back of the house operations.

· Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).

· Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.

· Supervise a team of kitchen staff and ensure that they perform their duties as required.

· Maintain and enhance manpower management by daily effective communication.

· Plan and execute monthly rotating menus and special food promotions with the Unit Manager.

· Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

· Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

· Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

· Keep Food Sampling and Daily Cooking Core temperature recordings. Recording temperature for all refrigerators.

· Attend weekly service meetings to improve and enhance service level.

· Performs any other duties as directed by the Head Chef and Unit Manager.