SCOPE
Reporting to the Chief Baker, the Junior Sous Chef is responsible for assisting in the management of kitchen operations and overseeing the day-to-day activities of the designated kitchen within the hotel, including purchasing, cost and quality control, and inventory tracking. He/she is also involves supporting the team in delivering exceptional pastry products and presentations, as well as contributing to the development of innovative bakery creations.
OVERALL OBJECTIVES
- To maintain standards set by the Pastry Chef in relation to food preparation and food quality
- Act as a mentor to the kitchen team responsible for pastries and desserts.
- Develop ideas for new pastry dishes.
- Assist with weekly ordering, stock rotation, receiving and correct storage of produce
- Ensure all cool rooms, fridges, freezers and dry store areas are maintained in a clean and safe manner, in compliance with health and company regulations.
- Ensure all food is prepared in line with standard recipes to maintain food costs and product consistency.
- Ensure all kitchen staff follows safe working practices.
- Monitor and maintain kitchen equipment.
- Maintain sanitation, health and safety standards in work areas at all given time and complies with food safety standards
- Attend all briefings and participate in training.
- Follow food and beverage safety and hygiene policies and procedures.
- Other ad-hoc duties as assigned
REQUIREMENTS
- Positive attitude and team player with ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
- Possesses minimum 3 years experience in a similar role
- Ability to identify and delegate tasks effectively
- Excellent organizational and time management skill
- Familiar with HACCP requirements
- Knowledge of Health and Safety rules and procedures
- Ability to multitask and work efficiently under pressure
- Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
