Junior Sous Chef

Responsibilities Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals Helps control and direct the food preparation process efficiently and professionally Ensures that the kitchen runs on schedule and that food and related services are of a high grade Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind Helps create meals using new or current culinary inventions or as the business prescribes Approves and polishes dishes before they are delivered and served to customers Produces quality menu that could change seasonally as the business requires Places equipment, tools or ingredient orders in response to possible detected shortfalls When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards Follows and strictly implements all food and sanitary rules as well as safety guidelines Qualifications & Requirements Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields Three (3) years of experience as a sous chef Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2 Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2 Quick in picking up concepts and possesses good logical and analytical problem-solving skills Able to grasp business requirements and processes Good understanding of computer software such as POS, restaurant management system, and Microsoft Office Service oriented, meticulous, attention to detail