Kitchen Staff

We are currently looking for a Junior Sous Chef for one of our high end clients, to support the executive chef. The Junior Sous Chef will manage daily kitchen activities, prepare seasonally-appropriate menus, and plan direct food preparation in the kitchen, This candidate will be responsible for the daily production and execution of the client's banquet culinary operation. He or she will also assist with preparation for events held on the premises. The ideal candidate will bring a keen eye for detail and an ability to provide exemplary customer service while maintaining attentiveness to dietary requests and restrictions.
Duties include but are not limited to:
-ensure that the kitchen staff work harmoniously in order to ensure timely production of quality foods
-manage food logs and ensure effective stock purchases, receipt and storage of food
-ensure that required standards are adhered to in the production and preparation of-in quality, quantity and safety
-resolve possible disputes within the kitchen and report any unresolved issues
-promote good team spirit
-ensure all dishes are prepared according to specification and served at the correct quality, portion, size and temperature
-partly responsible for the preparation of the kitchen cleaning rosters and the supervision of cleaning schedules
-prepare substitute items
-report the need for maintenance to appropriate staff
-assists the Executive Chef with maintaining all standard recipes on the clients software
-completes scheduled inventories, stocks, and requisitions, necessary supplies, supporting procedures for portion and waste controls
-comply with attendance riles and be available to work on a regular basis

We are currently looking for a Junior Sous Chef for one of our high end clients, to support the executive chef. The Junior Sous Chef will manage daily kitchen activities, prepare seasonally-appropriate menus, and plan direct food preparation in the kitchen, This candidate will be responsible for the daily production and execution of the client's banquet culinary operation. He or she will also assist with preparation for events held on the premises. The ideal candidate will bring a keen eye for detail and an ability to provide exemplary customer service while maintaining attentiveness to dietary requests and restrictions.
Duties include but are not limited to:
-ensure that the kitchen staff work harmoniously in order to ensure timely production of quality foods
-manage food logs and ensure effective stock purchases, receipt and storage of food
-ensure that required standards are adhered to in the production and preparation of-in quality, quantity and safety
-resolve possible disputes within the kitchen and report any unresolved issues
-promote good team spirit
-ensure all dishes are prepared according to specification and served at the correct quality, portion, size and temperature
-partly responsible for the preparation of the kitchen cleaning rosters and the supervision of cleaning schedules
-prepare substitute items
-report the need for maintenance to appropriate staff
-assists the Executive Chef with maintaining all standard recipes on the clients software
-completes scheduled inventories, stocks, and requisitions, necessary supplies, supporting procedures for portion and waste controls
-comply with attendance riles and be available to work on a regular basis