Junior Sous Chef
$ 3,400 - $ 3,400 / month
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JOB DESCRIPTION
Plans standard and promotional menus for the restaurant.
Schedules and coordinates the work of chefs and other kitchen staff.
Approves the requisition of products and other necessary food supplies.
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
Develops standard recipes, cooking techniques and presentation to assure consistency of quality and costs before establishing menu selling prices.
Attends food and beverage staff and management meetings.
Cooks or directly supervises the cooking of items that require skillful preparation.
Evaluates food products to assure that quality standards are consistently attained.
Work hand in hand with restaurant managers to assure that food production consistently meets the expectations of guests.
Develops and continually update policies and procedures to enhance and measure quality to reflect latest techniques, equipment and terminology.
Provides training and professional development opportunities for all kitchen staff.
Interacts with guests from time to time to establish positive relationship.
Support safe work habits and a safe working environment at all times.
Any ad-hoc duties as per assigned.
Plans standard and promotional menus for the restaurant.
Schedules and coordinates the work of chefs and other kitchen staff.
Approves the requisition of products and other necessary food supplies.
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
Develops standard recipes, cooking techniques and presentation to assure consistency of quality and costs before establishing menu selling prices.
Attends food and beverage staff and management meetings.
Cooks or directly supervises the cooking of items that require skillful preparation.
Evaluates food products to assure that quality standards are consistently attained.
Work hand in hand with restaurant managers to assure that food production consistently meets the expectations of guests.
Develops and continually update policies and procedures to enhance and measure quality to reflect latest techniques, equipment and terminology.
Provides training and professional development opportunities for all kitchen staff.
Interacts with guests from time to time to establish positive relationship.
Support safe work habits and a safe working environment at all times.
Any ad-hoc duties as per assigned.