INTER-RELATIONSHIPS
Sous Chef Trainee / Apprentice
POSSIBLE INTER-RELATIONSHIPS
Restaurant Manager / Front of House Supervisors
Front of House staff
PRIMARY FUNCTION
To manage the operation of a designated section of the kitchen following the Executive Chef / Head Chef & Sous Chef's guidelines, providing maximum quality to satisfy customer expectations.
DUTIES AND RESPONSIBILITIES
Responsibility for the operation of a designated section of the kitchen.
Ensure that recipes and proportions are strictly adhered to, ensuring consistency, quality, and cost control.
Perform food preparation tasks in the kitchen, assisting senior chefs to prepare stipulated menu items or ingredients for dishes.
Impart knowledge and training to junior kitchen staff.
Follow set policies to maintain standards for food safety in all food preparation areas.
Follow set policies to maintain standards for health & safety at work in all food preparation areas.
Ensure all equipment and work environments are operational.
Inform the designated management if any hazards are identified that may affect work conditions.
If requested, order and maintain inventory to ensure efficient operations.
Communicate with and support staff.
Uphold morale in the kitchen.
Maintain a positive relationship between kitchen and front of house staff.
Attend kitchen meetings.
Any other duties the Executive Chef / Head Chef or Sous Chef may reasonably require.
PREFERRED COMPETENCIES
TECHNICAL
New Zealand Certificate (Level 4) in Cookery, or 3 years of relevant work experience.
Excellent use of various cooking methods, ingredients, equipment, and processes.
Ability to multitask and work efficiently under pressure.
Knowledge of best cooking practices.
INTERPERSONAL & PERSONAL SKILLS
Creativity.
Communication skills (written and oral).
Ability to receive instructions.
Committed to team, establishment, and excellence.
Ability to work competently under pressure.
Reliable and flexible to change.
We have three (3) permanent full-time positions available with a minimum of 30 hours per week. The work week will consist of a maximum of 5 days per week, including weekends on a rotating roster.
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