Junior Sous Chef

1. Assist Executive Chef and Executive Sous Chef in assigning, co-ordinating, and supervising all phases of food production. This includes prep kitchen, banquets, service kitchen, salad and cold prep in general, store room. 2. Maintains food quality and service in accordance with standardised company recipes and procedures throughout all food producing areas. 3. Checks daily use records, production charts and breading charts against house counts and expected business. Adjusts estimating to the daily flow of business if necessary eliminating over production and waste. 4. Has to expedite during high peak service in his respective shift to control service flow. 5. Maintains and supervises good housekeeping practices in all food producing areas, strictly enforcing “Clean as You Go” policy, also throughout all walk-in, freezers and reach-ins. 6. Checks out all workstation at beginning and end of the shift. Insures adequate set-up for breakfast, lunch and dinner business.