Pastry & Bakery Junior Sous Chef

As "Pastry & Bakery Junior Sous Chef", you will be responsible
for the following duties:

• To check standard recipes
  ensuring proper portion control, uniformity of taste and quality
• To
  write daily food requisitions and kitchens transfers in order to achieve
  the stock rotation desired
• To ensure that there is a sufficient supply
  of chinaware for banquet functions, cocktail parties, etc.
• To check
  food preparation, cost, quality, quantity and portion control daily
• To
  report any problems, failures of machines or small equipment and so on as soon
  as possible
• To inspect all refrigerated areas and ensure regular
  turnover of food items
• To liaise with other Sous Chefs and Chef de
  Cuisines regarding items or staff needed from other departments
• To
  be present and assist with the preparation of food
• To check existing
  stocks and prepare supply requisition forms daily
• To report any
  out-of-stock items immediately to superiors
• To be responsible for
  the direct supervision of all colleagues in the department
• To liaise
  with Outlet Managers and Headwaiters
• To arrange and plan colleagues
  for outside catering functions and buffet attendance
• To organize
  and attend daily line-up meetings for colleagues, manage the meetings in
  the absence of Chef de Cuisine

As "Pastry &
Bakery Junior Sous Chef", we expect from you:

• To minimize
  wastage and spoilage by monitoring occupancy forecasts
• To understand,
  participate and encourage colleagues to save cost and prevent wastage (water,
  electricity, breakage, etc.)
• To support the company’s philosophy
  and company culture using Legendary Quality Experiences daily to ensure Guest
  Satisfaction and the achievement of our Mission Statement
• To support
  the company’s philosophy and company culture using Guiding Principles
  and D.E.L.I.G.H.T as part of ensuring Guest Satisfaction and the achievement
  of our Mission Statement
• To liaise with the Back of House team
  to ensure that high standards of cleanliness are maintained, i.e. machinery,
  small equipment, floors, refrigerators, etc.
• To carry out quarterly,
  bi-yearly, yearly inventory of operating equipment.
• To carry out any
  other reasonable duties and responsibilities assigned.
• To carry out any
  other duties that may be reasonably requested by the Department Head.