Working as part of a cohesive, friendly, and talented team and under the direction of the Executive Head Chef and Sous Chefs, the Junior Sous Chef will lead, inspire and develop the food offered to Fellows, students and staff, conference delegates, guests, and visitors. Through the development of innovative dishes, they will develop the hotels unique selling points to its commercial client base (conferences, events and weddings) and provide nutritionally balanced dishes which support student life and wellbeing and reduce the carbon footprint.
Main Duties and Responsibilities: - Food Innovation and Quality Development of an innovative nutritious range of menus which: a. Reflect modern eating trends b. Provide the staff with great food and value for money and; Deliver unrivalled fine dining plates for more formal occasions.To be able to cook and deliver a range of foods such as grab 'n' go items, buffets and small fine dining functions to large banquets. Finance When supervising the team, ensure: Accurate production schedules are followed; Waste is minimised; Stock is kept secure and rotated and; Goods-in protocols are followed. Food Hygiene and Health and Safety The Junior Sous Chef is expected to implement all food safety and health and safety legislation and College policies. When working and supervising on shift, the Junio Sous Chef is expected to ensure that all the team members comply with their personal responsibilities and the law. The Junior Sous Chef is expected to attend compliance training when requested to do soLeadership The Junior Sous Chef is expected to deputise for the Sous Chefs in their absence, ensuring that high standards are maintained across all services. The Junior Sous Chef is expected to assist with the following: Ordering from suppliers, Support the development of apprentices Create a culture of learning in the kitchen. Lead in a fair unbiased way at all times.Assist with coaching the team Supervise small fine dining dinners when required