Junior Sous Chef - Pastry
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Key skills for this role
About the Role
The employer is seeking a Junior Sous Chef - Pastry to assist the Sous Chef in creating visually appealing dishes and ensuring smooth kitchen operations. The role involves food preparation, supervising kitchen staff, maintaining food quality standards, and managing inventory.
Key Skills for This Role
Responsibilities
- Assist in food preparation and production under the direction of the Sous Chef
- Collaborate with chefs to develop and test new dishes and drinks for the menu
- Oversee and supervise kitchen staff, ensuring food safety and hygiene protocols
- Maintain a clean and organized kitchen, complying with food safety standards
- Conduct inventory periodically as per schedule
- Monitor kitchen stock movement and ordering system
Requirements
- Bachelor’s Degree or Equivalent
- Minimum of 2 years of job related experience
- Expert knowledge of food safety regulations and rules (FSSC)
- Expert on food preparation and kitchen equipment
Full Job Posting
Description
- The Junior Sous Chef assists the Sous Chef in creating visually appealing dishes for guests and ensure the smooth execution of operations by upholding food quality standards and following FSSC guidelines.
Key Accountabilities
- Assist in food preparation and production under the direction of the Sous Chef to make sure the food is prepared as per the standard recipes.
- Collaborate with the chefs to develop and test new dishes and drinks for the menu to exceed guests satisfaction.
- Oversee and supervise kitchen staff, ensuring that they are following food safety and hygiene protocols to maintain consistency in food quality.
- Maintain a clean and organized kitchen, ensuring that all workstations are kept clean and comply with food safety standards.
- Work closely with Sous Chef in maintaining the food quality standards by checking the quality of raw and cooked products.
- Conduct inventory periodically as per schedule to ensure all meals produced in the shift are as per requirements and left overs are managed effectively to minimize wastage.
- Spot check culinary sections by following daily checklist to cover all food productions activity in timely manner.
- Monitor kitchen stock movement and ordering system, to ensure all stock levels are in line with the standards and demands and avoid excess stock.
- Compile all food orders for sections under supervision, to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.
- Perform other department duties related to his/her section as directed by the Head of the Department
Qualification
- Bachelor’s Degree or Equivalent
- Minimum of 2 years of job related experience
- Basic knowledge of ordering, purchasing and inventory management
- Expert knowledge of raw material costs
- Expert level on food safety regulations and rules (FSSC)
- Confident understanding of creativity in dishes and beverages.
- Expert on food preparation and kitchen equipment
- Well organized
- Team player
- Attention to details
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