Junior Sous Chef - Banquet Kitchen

1. To promote and maintain effective communications between all food producing areas.
2. To check daily production charts against house count and expected business. Adjust estimate of the daily flow of business if necessary eliminating over production and waste.
3. To constantly check and expedite food service during all meal periods to ensure food meets our portion control and quality standards. Follow-up and update use records.
4. To maintain and supervise good practices in all food production areas, strictly enforcing our 'Clean as you go' policy throughout all reach-ins, walk-ins, freezers, machinery and other equipment. Establish systems and methods of operation to ensure cleanliness and hygiene in all back of house areas to standards set as cost effectively as possible.
5. To achieve departmental standards and goals, maintain a safe working environment with a follow-up by repair order.
6. To aid in cross training and development of all food production employees within your area.
7. To ensure that all associates are punctual for work shifts.
8. To assign schedules and supervise all production in all kitchen areas.
9. To communicate any problems with outlets to the affected department head and the Executive Sous Chef or Executive Chef for follow-up.
10. To participate and follow up on taste panels.
11. To check inventories to see proper storage and rotation of stock.
12. To closely follow up to see the cost for banquet event orders are properly break downed.
13. To check staff restaurant menu for quality, quantity and adherence to menu cycle.
14. To ensure that all staffs adhere to all fire, health and safety procedures.
15. To be responsible for the administration of the disciplinary and grievance procedures as laid down by the Hotel, ensuring the proper attitude, appearance and discipline of associates.
16. To select and interview staff in conjunction with the Executive Chef and the Human Resources Department when necessary.
17. To ensure that all buffet set-ups are professional, appealing to the eye and constantly replenished.
18. To lead by example with a hands-on approach and demonstration when coaching.
19. To establish appropriate training for all kitchen staff to achieve departmental standards and goals and to assist in personal and professional development.
20. To promote good internal departmental relations.
21. To liaise with F&B outlet managers to establish their requirements and discuss operational problems.
22. To apply SOPs as a way of improving service and standards within the Food and Beverage and kitchen department.
23. To attend the following meetings:
- Food and Beverage weekly meeting
- Weekly meeting with Executive chef and all Sous chef
- Monthly kitchen meeting
- Staff meeting when necessary
- Daily production meeting
24. Perform all other reasonable tasks as requested by Management board