Junior Sous Chef

Position Title:                       Junior Sous Chef

Reporting To:                       Executive Chef/ Head Chef/ Sous Chef

Department:                         Main Kitchen

Location:                               Midlands Park Hotel, Jessop Street, Portlaoise, Co. Laois

Job Purpose:

To assist chefs in preparing, producing, and serving food. To provide an exceptional guest service for all our guests. To work, support and inspire your team in a positive caring working environment.

Duties & Responsibilities:

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  Live to and embody the Midlands Park Hotel Values


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  Support the Mission, Vision and Purpose of the Midlands Park Hotel.


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  Achieve the Midlands Park Hotel competencies.


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  Prepare, supervise, and cook on assigned station of work.


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  Oversee food production by commis chefs & demi chefs in the kitchen.


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  Discuss food production problems through with Sous Chef.


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  Assist Sous Chef with menu planning, stock control and costing.


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  Deputise in the Sous Chefs absence.


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  To be fully familiar with all menus – breakfast, lunch, table d’hote and a la Carte.


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  Assist Sous Chef with departmental promotions and sales opportunities.


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  Rotation of foods – First in First out (FIFO).


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  Check quality of place and report any problems to the Sous Chef.


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  Carry out on the job training with Commis and Demi Chefs


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  Make sure production sheets are filled out and updated daily.


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  Make sure all food items are sent to the correct area on time.


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  To report any faults in equipment, fixtures and fittings to chef or supervisor and to ensure that no item of equipment is mis-used.


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  Be able to work on other sections when needed and take part in cross training when directed.


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  Attend all department meetings on or off duty (off duty will be paid).


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  Follow the ‘Clean as you go’ policy and always keep work areas and fridge is tidy and have a supervisor check before you leave.


• 
  Liaise with Banquet/Restaurant managers, supervisors and waiting staff as necessary to achieve high guest satisfaction.


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  Take on any other reasonable requests.


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  Fill out the appropriate cleaning charts, temperature charts etc. daily.


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  To assist in stock taking and ordering of food.


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  Follow all kitchen regulations as outlined and directed.


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  Attend meetings as required.

This is not a full and final list of duties and responsibilities, and you may be required to carry out other tasks as directed by management.