Junior Sous Chef
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...
young, ambitues, driven and motivated with experience in Fine Dinning French Cuisine and a culinary degree.
Apply for this job?
Once you click the apply button, one of our wonderful career consultants will get 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.