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MAIN PURPOSE OF THE JOB:
To act as a Junior Sous Chef and provide a high standard of food production at all times. To report to the Head Chef and Sous Chef and supervise all kitchen staff.
To maintain a high standard of service at all times.
To ensure that all Health and Safety legislation and guidelines are implemented, adhered
to and reviewed regularly, in respect of kitchen production, employees, machinery,
equipment and hygiene.
To ensure all products used are of a high standard.
To produce all dishes to a high standard upon presentation of the recipe.
To ensure all areas are clean and tidy after service
To ensure all dishes are served at the correct portion size, quality and temperature.
Jointly responsible for preparing kitchen cleaning rotas, supervising cleaning schedules
and signing off on a weekly basis.
To ensure when ordering on behalf of the Company, the most competitive price is
To work at other catering establishments of the Group as required.
Compensation: Salary ($50,000.00 - $60,000.00)
Benefits & Perks: Health Insurance, Paid Time Off, Potential Bonuses, Dining Discounts, Wellness Program
Food Safety Knowledge
Ordering / Purchasing
Advanced Knife Skills
Cleaning / Sanitation
Safety Procedures Knowledge
Basic Knife Skills