Job Description

Position Overview
The Junior Sous Chef directs all sections of the kitchen\'s operations to guide preparation of food across all workstations. He/she guides all sections of the kitchen\'s operations and implements continuous improvement across all workstations. He/she performs audits on adherence of customer service standards and leads the compliance of service, food hygiene, health, and safety standards.

The Role A. Guide Food Preparation

• Guide the preparation of food across workstations based on speed and rhythm of service

• Guide the plating of food items across the workstations

• Guide the preparation of workstations before the start of each service

• Prepare roster based on operational needs

• Monitor inventory level to ensure sufficient inventory for kitchen operations

• Provide on-the-job training and performance evaluation to subordinates

• Verify cost analysis of new dishes

• Perform audits on staff\'s adherence to the organisation\'s personal, food and beverage hygiene standards

• Provide recommendations for the development of new recipes to renew menus based on sales and suggestions

• Suggest areas for continuous improvement across workstations

• Perform audits on the adherence of customer service standards

• Analyse service challenges to ascertain customer service delivery gaps

• At least 5 years of experience in a luxury hotel or upscale restaurant

• In-depth knowledge of food and kitchen equipment

• Experienced in recipe formulation