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
Identifies and resolves any challenges that emerge in the kitchen as well as takes charge of any potentially dangerous scenario
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 required and directed, makes arrangements for repairs of cooking equipment
When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
Manages kitchen stocks and ensures minimal wastage
Assists to forecast and assess personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
Helps purchase, store, and handle all food products and materials within the agreed-upon budget and to maximize gross profit to include the effective staff management and staff salary
Helps supervise subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome
Assists in ensuring that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
When required, regulates the workload of junior kitchen staff
Helps train kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process
Helps maintain punctuality and attendance records
Follows and strictly implements all food and sanitary rules as well as safety guidelines
Encourages coworkers to cooperate and respect one another, motivates team work
Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management
Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays
Helps the Head Chef to ascertain that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date
Undertakes any other duties and ad hoc related roles as the business requires
Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
Three (3) to five (5) years of experience as a Jr 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
Working knowledge of kitchen organizing
Strong interpersonal and leadership skills
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
Good communication skills
Team player
RecipesIngredientsWell OrganisedFood SafetyCookingFood QualityInventorySanitationRaw MaterialsRestaurant ManagementGood Communication SkillsHACCPExcessStaff ManagementHazard Analysis
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