JNR SOUS chef
Mayfair hospitality
Total years of experience :7 years, 11 Months
Liaise with senior chef in kitchen operations
Inventory managment
Rota scheduling
Menu creation &implementing cost control measures
Food preparation and platting
Controlling quality and quantity of food production
Ensuring adherence to food safety and hygiene standards
Leading the team in absence of senior chefs
Double checking food plating and presentation are up to the set standards
Responsibilities and achievements:
•Collaborating with the executive chef to direct food preparation.
•Contributing to the design of the food and drink menu.
•Producing high-quality plates that excel in both taste and presentation.
•Supervising and overseeing kitchen staff.
•Assisting with menu planning, inventory management, and supply management.
•Ensuring that food quality is consistently top-notch, and that the kitchen is kept in good condition.
•Maintaining cleanliness at work stations and complying with food safety standards.
•Providing suggestions and creative ideas that can enhance kitchen performance.
•Preparing food with proper techniques.
•Scheduling staff shifts and ensuring adequate coverage.
•Training new employees and overseeing their development.
•Ordering necessary food supplies in a timely manner.
•Monitoring and maintaining kitchen equipment for optimal performance.
•Proactively solving problems that arise and taking charge of any issues that arise.
Responsibilities and achievements:
•Assisted the Head Chef and Sous Chef in creating menu items, developing recipes, and designing dishes.
•Prepared meat and fish dishes.
•Assisted in managing health and safety protocols within the kitchen.
•Assisted in maintaining high food hygiene practices within the kitchen.
•Managed and trained any Commi Chefs under their supervision.
•Monitored portion control and reduced waste.
•Oversaw the maintenance of kitchen equipment and ensured food safety standards were met.
•Prepared, cooked, and presented high-quality dishes within their assigned specialty section.
Responsibilities and achievements:
•Prepared elements of high-quality dishes.
•Maintained health and safety standards in the kitchen.
•Helped in making inventory for the kitchen departments.
•Helped with delivery and restocking.
•Setting up the cooking areas prior to service.
•Managed and reported health hazards to authorities concerned for action.
•Checked and recorded temperatures for chillers and freezers as required by health regulations.
•Measured food portions accurately to minimize wastage.