Junior Sous (Banquet Kitchen)

Position summary statement:

To assist the Executive Chef in ensuring the smoothand efficient operations of the Kitchen Department.

The Junior Sous Chef reports tothe Executive Chef.

Primary Responsibilities:

a) To assist in the planning of duty roster of the cooks and pantry staff.

b) To supervise the work of the cooks and pantry staff.

c) To arrange for extra staffing during busy operations if necessary.

d) To control the consistency of quality and quantity of foods served.

e) To prepare daily market list.

f) To control foods cost.

g) To recommend menu and price adjustments.

h) To ensure maintenance of all operating equipments in the kitchen.

i) To organize proper and systematic storage of food items in the kitchen.

j) To ensure that the cooks and pantry staff observe all safety and hygienestandards.

k) To ensure all junior staff are trained for the jobs.

l) To ensure good team work in the kitchen, and counsel staff withproblems.

m) To perform other reasonable duties as assigned by the Executive Chef.