Junior Sous Chef -

• Maintain a team-oriented personality with strong people management skills
• Be actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold
• Oversee the organization of kitchen stock & ingredients; verifying all food products are properly dated and organized for quality assurance
• Work closely with the company’s Head Chef and the company on supply ordering, maintaining costs, kitchen efficiency & staffing
• Ensure all food preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards
• Actively respond to and handle guest problems and complaints
• Trains new kitchen employees to restaurant and kitchen standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development
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