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1
junior sous chef
- Incharge for kitchen department including steward and ensures kitchen and staff cafeteria cleanliness.
- Prepare market order list, function, promotion and ala-carte menu.
- Backup western, malay, butchery and chinese kitchen.
- Incharge in f&b daily operations in absent of resident manager.
- Report directly to resident’s manager if any matter arise.
2
junior sous chef
- Work in the grill section as well as pan section
- Help in the preparation and design of all food
- Produce high quality plates both design and taste wise
- Ensure that the kitchen operates in a timely way that meets our quality standards
- Resourcefully solve any issues that arise and seize control of any problematic situation
- Manage and train kitchen staff, establish working schedule and assess staff’s performance
- Comply with and enforce sanitation regulations and safety standards
3
junior sous chef
- Preparing and cooking meat, seafood and poultry item for 100000 fresh meal every week.
- Staff training in different area from cooking staff to packaging staff.
- Implementing HACCP and verification of all paper work.
- Follow FSSC 22000 ISO standard.
- Check quality of raw product, cooked product and final product.
- Train and instruct kitchen employees in proper food preparation procedures.
4
junior sous chef
- Two Chef Hats Good Food Guide.
- Hot section Chef.
- Food presentation for magazine photo shoots.
- Menu design for Olympic Greek Team.
- Best New Restaurant in Australia 2004.
- Best Greek Restaurant.
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