Junior Sous Chef İş İlanı

QUALIFICATIONS AND JOB DESCRIPTION

Duties and Responsibilities

Check standard recipes ensuring proper portion control, uniformity of taste and quality

Write daily food requisitions and kitchens transfers in order to achieve the stock rotation desired

Ensure that there is a sufficient supply of chinaware for banquet functions, cocktail parties, etc.

Check food preparation, cost, quality, quantity and portion control daily

Report any problems, failures of machines or small equipment and so on as soon as possible

Inspect all refrigerated areas and ensure regular turnover of food items

Be present and assist with the preparation of food

Check existing stocks and prepare supply requisition forms on a daily basis

Report any out of stock items immediately to supervisors

Liaise with restaurant Managers and Headwaiters

Minimise wastage and spoilage by monitoring occupancy forecasts

Understand, participate and encourage staff to save money and prevent wastage (water, electricity, breakage, etc.)

Liaise with the Back of House team to ensure that high standards of cleanliness are maintained, i.e. machinery, small equipment, floors, refrigerators, etc.

Works and ensures colleagues work in compliance with Safe, Sound & Sustainable guidelines.

Requirements

Reading, writing and oral proficiency in the English language and in the Turkish language

Globally-recognized culinary qualification

Have a minimum of 5 years experience in similar position, preferably in luxury environment with at least 2 years of supervisory experience

Have the ability to handle multiple tasks at one time.

Willing to work a flexible schedule and holidays.

Additional relevant qualifications: Menu planning and recipes knowledge, Excellent Food and Beverage knowledge, Administration abilities, Cost control knowledge, Good kitchen organisation experience