Job Description
The Sous Chef - Bakery under the direction of the Pastry Chef or Chef de Cuisine prepares cuisine to the highest standard whilst following standard recipes and adhering to standards set through the Culinary / or specific restaurant - ensuring all set standards are maintained and exceeded where possible, being seen as a role model for the culinary division in the way we work and treat our guest.
KEY RESPONSIBILITIES
Assist Pastry Chef and Executive Sous Chef in kitchen operations as necessary.
Perform all duties of kitchen associates as required.
Recognize superior quality products, presentations and flavour.
Dessert’s preparation handling and correct storage standards.
Maintain purchasing, receiving and food storage standards.
Ensure compliance with all local, state and federal (Health Department) regulations and FSMS Company standard
Support procedures for Food & Beverage portion and waste controls.
Follow proper handling and right temperature of all food products.
Double check Hygiene and Personal Grooming Daily check
Assisting in all areas of the kitchen for breakfast, lunch and dinner.
Ensuring the kitchen areas are clean and tidy.
Maintaining Health & Safety standards.
Providing customer service to staff and customers
Ordering, Checking Stock.
Double check before go home.
DO roster check overtime, PH, AL, Sick leave
Check Daily ordering all outlet.
Do transfer, Make recipe,
