Pastry Junior Sous Chef

Responsible for the daily management and food preparation of the outlets. Ensure maximum quality and profitability.

KEY RESPONSIBILITIES:

. Responsible for the hygienic and safe preparation of food within the outlets.

. Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimising wastage.

. Ensure that food stock levels within the kitchen and pantry areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

. Ensure that all food products received into the kitchen are of the required standard and quality and that they are stored and rotated correctly.

. Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained as per schedule.

. Implement and prepare new items, food concepts and menus, in conjunction with Pastry Chef.

. Implement quality control procedures.

. Inspect method of food preparation and cooking at all meal periods.

. Liaise with the Engineering as to maintenance within kitchen.

. Inspect plate presentation and continually review and update when necessary.

. Liaise with the Executive Chef over the reparation of work schedules and annual leave schedules, Ensure they are within budget, business expectations and guidelines of the appropriate industrial legislation.

. Oversee the selection and appointment of new associates within the kitchen brigade.

. Ensure compliance with legislated heath and safety requirements within the workplace, paying particular attention to Food Safety Legislation.

. Comply with all Corporate and Hotel Standards and Procedures.

. Regularly goes out into the restaurant and greets guests and obtains feedback on the meal they had.