Knowledge of activities in other departments and implications.Manage food cost controls to contribute to Food and Beverage revenue.Support brand standards through the training and assessment of your team.Ensure resources meet business needs through the effective management of working rotas.Manage customer relations when necessary, in the absence of the Junior Sous Chef.Ensure consistency in quality of dishes at all times.Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team.Specifically, you will be responsible for performing the following tasks to the highest standards: A Junior Sous Chef will also be required to manage food cost controls. As a Junior Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience.
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