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3 days ago
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Junior Sous Chef


Rosewood Hotels
Location: UK
Job type: Permanent
Sector: Restaurant
Category: Chef and Catering Jobs
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OVERVIEW/BASIC FUNCTION:

The Junior Sous Chef has a supportive role in the kitchen in all aspects, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

MAIN RESPONSIBILITIES:

· Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

· Ensure that standards are maintained at a superior level on a daily basis.

· Review the daily activities; check the following:

Forecasted covers for each outlet

Catering activity

Purchases

· Ensure that staff report to work as scheduled; document any late or absent employees.

· Inspect grooming and uniform of staff; rectify any deficiencies.

· Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.

· Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.

· Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.

· Be aware of any shortages and make arrangements before the item runs out.

· Inspect the cleanliness of the line, floor, and all kitchen stations; direct staff to rectify any deficiencies.

· Develop new menu items, test and write recipes.

· Minimize waste and maintain controls to attain forecasted food and labor costs.

· Reevaluate positions in the kitchen and make changes wherever necessary.

· Conduct scheduled performance appraisals.

· Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
OVERVIEW/BASIC FUNCTION:

The Junior Sous Chef has a supportive role in the kitchen in all aspects, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

MAIN RESPONSIBILITIES:

· Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

· Ensure that standards are maintained at a superior level on a daily basis.

· Review the daily activities; check the following:

Forecasted covers for each outlet

Catering activity

Purchases

· Ensure that staff report to work as scheduled; document any late or absent employees.

· Inspect grooming and uniform of staff; rectify any deficiencies.

· Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.

· Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.

· Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.

· Be aware of any shortages and make arrangements before the item runs out.

· Inspect the cleanliness of the line, floor, and all kitchen stations; direct staff to rectify any deficiencies.

· Develop new menu items, test and write recipes.

· Minimize waste and maintain controls to attain forecasted food and labor costs.

· Reevaluate positions in the kitchen and make changes wherever necessary.

· Conduct scheduled performance appraisals.

· Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
Apply on company site

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