Junior Sous Chef - Rydges Wellington airport - WLG

• To effectively manage and co-ordinate the production of food to all areas of the hotel and maximise profitability.
• Responsible for approving all prepared food items that leave his or her kitchen.
• Ensuring the entire kitchen production is maintained to the highest culinary standards.
• Ensuring that all foods are stored and prepared in a safe and hygienic manner.
• Ensuring that all sections and staff are ready for service.
• Ensuring that all standard recipes and production specifications are maintained.
• Responsible for the day to day running of all kitchen activities.
• To work diligently towards reaching all budgetary targets

• To ensure that the Hotel’s kitchens produce a high quality food product at all times.
• To check quality and accuracy of all daily deliveries of food and non-food related items.
• To possess detailed food and menu knowledge pertaining to your role and manage all kitchen section requirements accordingly.
• To supervise, check and correct all food preparation and rotation requirements for service.
• To anticipate and attend to the guest’s needs and desires immediately.
• To monitor rosters to ensure that all sections and areas within the kitchen are properly staffed.
• To prepare, cook and serve food on sections as required.
• To delegate duties to Chefs of a lower grade.
• To liaise with Chefs with regard to the restaurant and banquet functions.
• To liaise with the F & B Manager and outlet Supervisors to ensure a smooth running operation.
• To ensure that all standard recipes are followed in all outlets.
• To monitor the rotation of stock in all storage facilities. Closely monitor ordering and related par levels to achieve food cost targets.
• To minimise food spoilage and wastage.
• To Ensure all mis en place standards and volumes are maintained.
• To maintain yourself appearance in accordance with the hotel’s grooming standards.
• To maintain a clean & safe working environment.
• To have a full knowledge of, and practice the hotel’s established occupational health and safety guidelines (OH&S).
• To attend all scheduled meetings.
• To perform any other duties as directed by the General Manager and/or Food & Beverage Manager.

• To achieve financial targets set for expenditure including labour costs.
• To control the consumption of operating supplies to the kitchen.
• Both kitchen food and labour costs are in line with budgetary requirements

• To present a standard of food that consistently meets the expectations of guests and internal customers of the hotel.
• To rectify arising customer problems or complaints.
• Products and Services
• To keep up to date on menu trends and recipes.
• To ensure the protection and maintenance of all operating equipment.
• To inspect supplies, equipment, and work areas for cleanliness and functionality.

• To train and supervise cooks and other food preparation workers.
• To facilitate the efficient and effective staffing of the kitchen such that financial and service quality targets are achieved.
• Maximizing the productivity of the kitchen staff.
• Kitchen members are working productively and harmoniously together as a team.

• Responsible for all Chefs, kitchen hands and stewards.
• Represent and maintain professional working relationships with all departments and managers

EVT