Job Description

JOB RESPONSIBILITIES

Junior Sous Chef Pastry

Supervise and participate in food preparation.

Make a routine check of the quality and quantity of food before service or buffet set-up.

Check all the production outlets and find ways to minimize wastage and spoilage.

Check the refrigerators, freezers and equipment and ensure that they are cleaned and maintained as per standard.

Report defective equipment to the Engineering Department and ensure follow-up.

Coordinate with the Restaurant Manager on any changes in set-up, menu, presentation and out- of-stock items.

Assist the outlet in organizing fast and efficient service.

Ensure that daily purchases are carefully checked, correctly stored and properly rotated to maintain quality.

SUPERVISION OF STAFF

Supervise the activities of the kitchen staff to ensure that they are performing to the required standard.

Work closely with the kitchen staff in order to identify their training needs.

Conduct on-the job training to create an environment that fosters staff morale.

Uphold a warm and friendly working environment.

KNOWLEDGE, SKILLS ANDBEHAVIORAL CHARACTERISTICS:

A Bachelor's degree or combination of secondary education and experience.

Five years' experience in food control, kitchen management, demonstration cooking, menu development and pricing development.

Demonstrated ability to work in a team environment with minimum supervision and direction.

WORK ENVIRONMENT:

High level of stress tolerance as the demands of the job can be very high. Long working hours and schedules are often irregular and may include nights, weekends and holidays. Frequent overtime with little or no notice.

Job Type: Full-time

Application Deadline: 29/07/2024