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360 Sevens Enterprises Jobs
Sous Chefs & Junior Chefs---Continental
Sevens Enterprises
posted 3+ weeks ago
Job Role Insights
Key skills for the job
Job Description
- Sous Chef Responsibilities (Continental Cuisine):Kitchen Leadership: Assist the Executive Chef in overseeing the kitchen, leading the culinary team, and ensuring efficient operations
- Menu Development: Collaborate with the Executive Chef in planning and creating Continental cuisine menus, taking into account seasonality, trends, and customer preferences
- Quality Control: Maintain high standards of food quality, taste, presentation, and consistency for Continental dishes
- Staff Supervision: Manage and mentor junior kitchen staff, including Junior Chefs, line cooks, and kitchen assistants, ensuring they adhere to culinary standards
- Recipe Creation: Contribute to the development and refinement of recipes, portion control, and standardized cooking techniques for Continental dishes
- Inventory Management: Oversee inventory levels, minimize waste, and manage food costs related to Continental cuisine ingredients
- Safety and Hygiene: Enforce food safety and hygiene standards and regulations, maintaining a safe and sanitary kitchen environment
- Vendor Relationships: Coordinate with suppliers and vendors for sourcing high-quality ingredients and specialty products related to Continental cuisine
- Junior Chef Responsibilities (Continental Cuisine):Food Preparation: Execute cooking and food preparation tasks for Continental dishes, following recipes and instructions from senior chefs
- Cooking Techniques: Demonstrate proficiency in various cooking techniques essential to Continental cuisine, such as sauting, braising, roasting, and baking
- Quality Assurance: Ensure that Continental dishes meet established quality and presentation standards, and promptly address any deviations
- Ingredient Handling: Handle and prepare ingredients with care, paying attention to portioning, measurement, and presentation
- Safety and Hygiene: Adhere to strict food safety and hygiene practices, including proper handling of food, equipment, and kitchen sanitation
- Team Collaboration: Collaborate with the culinary team, including Sous Chefs and other Junior Chefs, to facilitate efficient kitchen operations
- Learning and Development: Continue to learn and improve culinary skills, keeping up with new trends and techniques in Continental cuisine
- Time Management: Work efficiently to ensure that Continental dishes are prepared and served in a timely manner, especially during busy service hours
Employment Type: Full Time, Permanent
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