Су-шеф

Что делать

The Junior Sous Chef is responsible for the creation of menus and maintaining standard recipes for the colleagues' cafe, as well as controlling the production of the highest quality products. This role involves supervising colleagues efficiently, striving to keep working hours optimized without compromising quality, and maintaining hygiene and safety standards as per company guidelines. The Junior Sous Chef is also expected to create a departmental culture of motivation, team spirit, and creativity. Decision making responsibilities Assist in food preparation and collaborate with the executive/head chef Help in the design, testing, and implementation of the food and drink menu Produce high-quality plates for customers in both design and taste Oversee and supervise kitchen staff Assist with inventory, ordering, supplier relationships, and management of supplies Ensure that food is high quality and that the kitchen is in good, clean, and hygienic condition Keep work and food preparation stations clean and comply with food safety standards Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels Maintain the schedule for staff shifts Monitor and maintain kitchen equipment, arranging repairs and service as needed Manage matters pertaining to culinary operations within the authority assigned by the superior Assist with the department budget Qualifications Ability to work well under pressure in a fast-paced environment Ability to work cohesively and collectively as part of a team Experience providing quality food and presentation of all dishes Relevant food preparation and service knowledge Ability to work unsupervised with excellent time management skills Experience in stock ordering and financial exposure Experience working with à la carte menus Previous experience with proven ability to manage a team