Junior Sous Chef

Detailed description

 To ensure the kitchen's operational budget is strictly adhered to and all costs are strictly controlled.
 To achieve or improve projected profitability of the kitchen.
 To monitor the kitchen’s operating costs and take corrective action when necessary to reduce expenditure.
 To successfully plan and implement the opening strategy of LPM.
 To monitor closely the requirements of the kitchen. Order the food items as necessary.
 To maintain all mis en place at a sufficient level to ensure an uninterrupted flow of food during the service period whilst controlling the quality, consistency, appearance and taste.
 To monitor the daily work assigned to staff and ensure that given guidelines are followed and to take the necessary corrective measures.
 To work straight or split shifts depending on the needs of the business.
 To ensure knowledge of market availability in terms of quality, seasonal market trends and pricing whilst regularly testing new products and suppliers.
 To check incoming goods are consistent with the relevant order sheet, quality specification and transferred to the appropriate section of the kitchen whilst ensuring wastage is kept to a minimum.
 To carry out daily checks to ensure storage areas are maintained to a high level of hygiene.
 To oversee correct handling of raw products whilst ensuring quantities are prepared in accordance with recipes.
 To supervise and prepare daily mis en place and ensure that all sections are ready for service.
 To regularly discuss operational requirements with the Restaurant manager
 To ensure kitchen and food preparation areas are totally clean when left unattended and cleaning schedules are organised with the senior steward.
 To discuss chinaware requirement with Restaurant manager.
 To develop standard recipes conforming to agreed food cost budget.
 To ensure that all food products are consistent with recipes.
 To ensure Health, Food Safety requirements are adhered and appropriate reports are filed.
 To take on the necessary point of sale training.
 To update and maintain recipe data.
 To prepare the weekly rota taking in to consideration the occupancy fluctuation of the restaurant and ensuring correct staff levels for the appropriate times.
Employee Handling
 To ensure all employees report for duty punctually wearing the correct uniform at all times.
 To assist in the training of employees ensuring they are equipped with the necessary skills to perform their duties with the maximum efficiency.
 To identify training needs and plan training programs for the employees.
 To build an efficient team of employees whilst taking an active interest in their welfare, safety and development.
 To ensure all employees provide courteous and professional service at all times.
 To ensure all employees have a complete understanding of and comply with the company's employee handbook.
 To ensure all employees have a complete understanding of and comply with company’s policy relating to Fire, Life, Food Safety, Hygiene, Health and Safety.
 To ensure correct handling and basic maintenance is carried for all machinery and tools in the kitchen.
 To report for duty punctually wearing the correct uniform.
 To provide a courteous and professional service at all times.
 To ensure a smooth is maintained at all times and good communication with all outlet supervisors is maintained.
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38.000 /annum
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young, ambitues, driven and motivated with experience in Fine Dinning French Cuisine and a culinary degree.

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La Petite Maison
December 1, 2020
38000 per annum
Once you click the apply button, one of our wonderful career consultants will be notified of your interest in this position and will get back to you within two business days. When you qualify for the placement, the next step will be an introductory call to see if we can meet your expectations.

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