JUNIOR SOUS CHEF
Department: Kitchen
Report to: Head Chef
Scope and General Purpose of Job:
Under the general guidance and direction of the Head Chef and within the limits of established Neighborhood Restaurant, procedures and departmental standards manual, assists in overseeing and directing all aspects of Kitchen operations.
To be fully conversant with all emergency and security procedures within the restaurant and take charge of any situation that may arise.
To maintain the highest standards of service and operational efficiency within all areas of responsibility.
To ensure there is a positive approach, which is actively pursued in respect of training and development of all departmental personnel.
MAIN RESPONSIBILITIES
· To ensure that mis-en- place produced is of a high standard and prepared on time.
· To ensure that all dishes are being prepared to the correct recipe and correct quantities.
· To ensure that all dishes reach the hot plate to the correct specification, quantity and quality.
Then plated up to the desired standard, as trained and as shown in pictures.
· To ensure that your section is kept clean and tidy at all times.
Ensuring that your area is sanitised regularly.
· To ensure that all food produced is labeled accurately and stored in fridges in the correct manner.
i.e. Cooked meats above raw meats.
· To ensure that any maintenance problems are reported to Head Chef.
· To ensure that any anticipated shortages are communicated promptly to the Head Chef.
· To ensure that all staff are treated fairly and with commonly accepted courtesy.
· Ensuring that all statutory, as well as company, hygiene regulations are strictly adhered to.
· To attend training courses and seminars as and when required.
Job Types: Full-time, Permanent
Pay: €38,******-€48,****** per year
Ability to commute/relocate:
Mill Lane, Naas, CO.
Kildare: reliably commute or plan to relocate before starting work (required)
Language:
English (preferred)
Work Location: In person