Junior Sous Chef

**PURPOSE OF THIS POSITION**
- To effectively manage the kitchen team to achieve the highest standard of food production. To control and manage the food cost in line with the budget, source ingredients in accordance with the Company’s sourcing policy, and control production and portions in line with agreed specifications.

**RESPONSIBILITIES**
- To be aware of and understand the Company policy in respect of sourcing ingredients and ensure all chefs and kitchen staff understands and employ these policies consistently
- To work with the kitchen brigade to develop menus and offers which reflect customer demand and support the objectives of the contract
- Through the effective use of company documentation ensure that all relevant control procedures are in place to deliver accurate production records and effective waste management
- To manage the agreed food cost targets in line with the agreed budget.
- Record and maintain accurate pricing data for all commodities on the unit stock sheets
- Recommend and promote new menu ideas and special food events/special days within the contract and work with the Company Executive Chef to develop new dishes for the business
- To ensure the entire kitchen team are aware of their responsibilities in respect of health and safety in the workplace and have the minimum qualifications and training to work in a kitchen environment
- To ensure that the company food hygiene management system is in place and fully understood by all the team
- To ensure that the kitchen team comply with the policy on personal hygiene and uniform
- Ensure that there is strict adherence to regulations where applicable
- To undertake regular audits of all areas within the kitchen and storage areas to ensure complete adherence to agreed policies
- Develop a relationship and seeking advice and guidance as necessary
- To ensure cleaning rotas are operational throughout the food production and service areas
- Encourage employees to work safely and look out for the safety of fellow workers and customers
- Ensure that all equipment is working safely and compliant with manufacturers guidelines for operation reporting any failures to the manager
- To ensure all new starters receive a thorough induction and are given all the initial help they need to achieve the required standards in their new job
- With the support of the Management Team equip all members of the kitchen team with the necessary skills and knowledge to enable them to do their job successfully either through specific training courses or on-job coaching
- Support all members of the team to reach their full potential and give them the opportunity to develop their career
- Due to the nature of the contract, the requirement to intermittently review the food served in the evening and weekends, by attending site and supporting your Chef’s team
- To conduct regular performance reviews with the team offering training and coaching when necessary
- To conduct a formal appraisal each year with each member of the kitchen team using the company standard format
- Actively recognize good performance in the team and promote the company reward and recognition scheme
- To ensure effective channels of communication at all levels so every member of the team is aware of the contract objectives and the part they play in its delivery
- Trade test all-new culinary staff prior to job offers being made and take an active role in the selection of new team members
- To actively seek out customer comment and feedback in respect of the service through face to face contact during service times
- To work with the Management Team to agree on actions following customer feedback
- Be visible in the restaurant during service helping and supporting staff as well as communicating with customers
- Keep up to date with latest trends in the foodservice industry and work with the team and the Executive Chef to introduce new ideas regularly
- Ensure members of the culinary team receive customer service training and understand the importance of making every customer feel special and enjoy the experience of dining in our restaurant
- To understand the catering budget and work to the agreed targets on food cost, labor hours, sundries, and wastage
- Communicate daily and weekly financial targets to all members of the culinary team as appropriate
- To ensure that the company control procedures in respect of food production, portion control, and stock management are fully implemented
- To complete all goods received and commodity stock sheets on the in-unit trading system in a timely and accurate manner.

Pay: RM4,000.00 - RM4,500.00 per month

**Benefits**:

- Health insurance
- Maternity leave
- Opportunities for promotion
- Parental leave
- Professional development

Schedule:

- Rotational shift

Supplemental Pay:

- Overtime pay