Do you have the following?
The Junior Sous Chef is responsible for the day to day running of his assigned duties.
To ensure a professional running of all kitchen sections and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times.
To be profitability and cost conscious and needs to be responsible in the daily requisitioning of all food goods.
Complete detailed checks of the kitchen operation during all service periods taking necessary actions to correct any deviation from quality standards.
Assist in the preparation and control of daily and weekly market lists.
Adhere to any reasonable request or change to working time or area, within the parameters set out by company standards.
Comply with company grooming standards unless the Director of Restaurants and Bars gives specific exceptions.
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Please send us your CV at PDfirstname.lastname@example.org