Sous Chef/CDP - Pastry Kitchen

1.To aid in achieving food cost, kitchen standard and overall objectives 2. To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage 3. To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef 4. To keep high standards of personal hygiene, clean uniform and overall camaraderie 5. To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained 6. To be punctual for work and report directly to the manager on duty on arrival in the kitchen 7. To be responsible, whilst liaising with the Executive Head Chef, for self- development 8. To carry out and assist in the smooth running of the kitchen 9. Other tasks that assigned by HOD