Junior Sous Chef is responsible for creation of menus and standard recipes maintain and control production of the highest quality products, supervising the Colleagues in efficient manner, strive to keep the working hours to the most efficient. Without compromising quality, maintain hygiene and safety standards as per company guidelines. Create a departmental culture of motivation, team spirit and creativity.
Decision Making Responsibilities:
- Assist in food preparation and collaborate with the executive/head chef.
- Help in the design, testing, and implementation of the food and drink menu.
- Produce high-quality plates for customers in both design and taste.
- Oversee and supervise kitchen staff.
- Assist with inventory, ordering, supplier relationships, and management of supplies.
- Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition.
- Keep work and food prep stations clean and comply with food safety standards.
- Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels.
- Maintain the schedule for staff shifts.
- Monitor and maintain the kitchen equipment, and arrange repairs and service as needed.
- Department Budget
- Matters pertaining to Culinary operations
- Within the authority as assigned by Superior
