Junior Sous Chef
- Pamplemousses
- Not disclosed
- Permanent
- Added 25/03/2024
- Closing 24/04/2024
The Junior Sous Chef will be required to conduct his duties in a respectful, safe and efficient manner, in accordance with the hotel’s policies and procedures, brand standards and code of conduct, ensuring that a high level of service is maintained by his team at all times.
In absence of Executive Sous Chef, check buffet as regard products availability and cleanliness Check food production outlets to ensure cleanliness and monitor refrigerator temperature Check buffet set up (at AMPM restaurant) in absence of Executive Sous Chef Check daily event sheet for allergies, operations of the day, hotel occupancy and communicate all necessary information to team Plan work load and assign tasks to team Verify products in stock based on menu of the day and inform Executive Chef of any missing items Check requisition upon receipt and monitor flow of goods Communicate any change on menu to F&B department Verify refrigeration and hot holdings temperature and record in temperature log book Supervise mise en place for lunch and dinner Make requisition for following day and send to Executive Chef for approval Inquires about guests satisfaction, handle guests’ demands and inform Executive chef when necessary Assist in and delivers on job training to new recruits and existing team Upsell lobster menu Observe Haccp and food hygiene procedures and keep required records Ensure statutory Health & Safety standards are maintained in the kitchen Ensure that all food production equipment is being used safely and well maintained
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The Ravenala Attitude
- Turtle Bay, Balaclava, Balaclava, Mauritius