Junior sous chef
Boudle apart hotels
Total years of experience :13 years, 1 Months
Directs food preparation and collaborates with executive chef.
Helps in the design of food and drink menu.
Produces high quality plates, including both design and taste.
Oversees and supervises kitchen staff.
Assists with menu planning, inventory, and management of supplies.
Ensures that food is top quality and that kitchen is in good condition.
Keeps stations clean and complies with food safety standards.
Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
To train subordinate staff on proper use of machinery and equipment and cleaning of it on a regular basis.
Train and motivate all subordinates on a regular basis.
To establishes and maintain effective employee relations.
To inform on a daily basis the Head Chef on all relevant information on operational and personal matters.
Checks function sheets and sees to it that all food items for restaurants, banquets and special functions are prepared on time and meet quality and quantity standards.
To take proper inventory of food items in his section in absence of direct supervisor.
To prepare on daily basis food requisitions as assigned.
To maintain cleanliness in all assigned areas, including refrigerators and freezers.
To perform duties common to all supervisors and other duties as maybe assigned.
To control costs by minimizing spoilage, waste, proper storage and exercising strict portion control
Supervises and participates in the preparation of assigned lunch and dinner buffets, special functions, banquets and restaurants supply.
To train subordinate staff on proper use of machinery and equipment and cleaning of it on a regular basis.
Train and motivate all subordinates on a regular basis.
To establishes and maintain effective employee relations.
To inform on a daily basis the Head Chef on all relevant information on operational and personal matters.
Checks function sheets and sees to it that all food items for restaurants, banquets and special functions are prepared on time and meet quality and quantity standards.
To take proper inventory of food items in his section in absence of direct supervisor.
To prepare on daily basis food requisitions as assigned.
To maintain cleanliness in all assigned areas, including refrigerators and freezers.
To perform duties common to all supervisors and other duties as maybe assigned.
To control costs by minimizing spoilage, waste, proper storage and exercising strict portion control
Supervises and participates in the preparation of assigned lunch and dinner buffets, special functions, banquets and restaurants supply.
hardworking, pro-active CDP with an upbeat and positive attitude, who is passionate about food and quality, possessing excelent organizational skills, highly efficient and methodical with a good eye for detail, having a good team spirit, deadline orientated and able to efficiently manage kitchen operations and also supervise staff. Fully aware of health &safety issues and complaint with the rgulatory requirement for food handling, sanitations and cleanliness Quality-focused and efficient Cook adept at preparing and plating food
To train subordinate staff on proper use of machinery and equipment and cleaning of it on a regular basis.
Train and motivate all subordinates on a regular basis.
To establishes and maintain effective employee relations.
To inform on a daily basis the Head Chef on all relevant information on operational and personal matters.
Checks function sheets and sees to it that all food items for restaurants, banquets and special functions are prepared on time and meet quality and quantity standards.
To take proper inventory of food items in his section in absence of direct supervisor.
To prepare on daily basis food requisitions as assigned.
To maintain cleanliness in all assigned areas, including refrigerators and freezers.
To perform duties common to all supervisors and other duties as maybe assigned.
To control costs by minimizing spoilage, waste, proper storage and exercising strict portion control
Supervises and participates in the preparation of assigned lunch and dinner buffets, special functions, banquets and restaurants supply.
Observes and tests all food being cooked and samples all food before it is served.
Attends training sessions and Assists the Head Chef in controlling food cost
Reports any equipment on the section which needs repair or maintenance.
To ensure freshness and suitability of products used by the section and that they are stored properly.
Ensures smooth running of the section during direct supervisors absences.
To work as directed on station of assignment under appropriate Chef de Partie.
Set up station properly and on time for each service period.
Make sure all food is prepared by recipes designated by the Sous Chef or Chef de Partie.
Make sure quality and quantity meets our standard.
Notify Sous Chef or Chef de Partie of any problems or complaints as when they arise.
Be able to work in another area when needed and take part in cross training when directed.
Be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor.
Be able to come to any and all kitchen meetings whilst on duty or otherwise.
Follow clean as you go policy and keep work area clean at all times.
