Junior Sous Chef

1.0 Basic Function

Responsible for quality of food, planning, directing, coordinating and participating in the activities of all personnel working engaged in cooking and preparing food and take the place of the chef in his absence.

2.0 Responsibility and Authority
2.1 Ensures that all food prepared and served is according to the standards set.

2.2 Checks daily mise-en-place, cooking, preparation and presentation of all food.

2.3 Consolidates and controls all food requisitions for the Executive Chef's approval.

2.4 Makes sure all inter kitchens transfers are complete, accurate and made in time.

2.5 Assists the chef in checking the quality of food being received from the direct market.

2.6 Plans time schedules and annual leaves in cooperation with the section heads for the Executive Chef's approval.

2.7 Controls cost by minimizing spoilage, maintaining adequate inventory of food, utilizing food surpluses and portion control.

2.8 Trains, guides and evaluates the performances of personnel.

2.9 Assists the Executive Chef in planning and conducting staff training.

2.10 Ensures that all machines, furniture, equipment and utensils are clean and in working condition at all times and the kitchen is always clean and in a safe condition to prevent unnecessary accidents.

2.11 Writes recipe cards and prepares dishes for photography.

2.12 Organizes regular staff meeting.

2.13 Performs other duties that may be assigned from time to time.

3.0 Job Specifications

3.1 Knowledge and skills: Knowledge of F&B Kitchen operation in Hotel.

3.2 Education, training qualifications: GCE O level graduate.

3.3 Experience: Minimum 3 years of experience in similar position.

3.4 Personality: Independent, hardworking and honest.

3.5 Physical requirements: Fit and healthy.