Culinary Operations Manager

As a Junior Sous Chef, you will be responsible for managing and inspiring kitchen staff to create an efficient cooking process.

Responsibilities

• Manage resources to enable staff to perform tasks in a timely manner.
• Act as a role model during service and support with preparing and cooking of dishes, tidying and cleaning the kitchen area.
• Monitor portion control and waste management to maintain profit margins.
• Arrange training and development opportunities for staff.
• Schedule staff according to business needs.
• Responsible for Performance Management of all kitchen staff.
• Translate menu changes into accurate recipes and test cook dishes to monitor quality.
• Purchase supplies, ingredients, and prefabricated foods for own party or in absence of Chef, for the entire kitchen.

Additional Responsibilities :