Junior Sous Chef - VOX Cinemas

Main Job Duties:

• Supervision, development and performance management of all culinary staff.
• Maintain good morale within the kitchen to promote a successful team.
• Attend weekly meetings with the Executive Chef to review business and customer feedback for the week, and plan kitchen operations, staffing, training, development, menu development, and any upcoming events for the following week.
• Maintain the cleanliness, food handling and food safety regulations on a daily basis
• To ensure smooth daily operations and food quality consistent with VOX thEATre By Rhodes Standards.
• Inspection of food stores and individual sections of the kitchen to maintain MEP and First In First Out stock rotation systems.
• Ensure staff personal hygiene standards are met and maintained.
• Maintain a logbook for the kitchen, outlining the duties and tasks for the following day, Mise En Place, any issues or upcoming events and trainings.
• To offer alternatives or make necessary changes to menu items, based on special dietary needs and requirements of guests.
• Implement the Safe & Sound procedures.
• Monitor the food items cost and minimize the food wasting in the kitchen and kitchen stores.
• Make sure of the implementation of the expire sheet process and right storage process are done by the kitchen team according to the company policy & procedures.
• Identify slow moving and dead stock and notify the management of such items.
• To ensure that preparations for food are done with the highest regard to maximum yield and minimum wastage in accordance with the food cost targets to maximize revenue.
• Ensure up-to-date product knowledge, including dietary types of all foods, plating, cooking methods. Ensure that the same product knowledge is imparted to the culinary team.
• Liaising with Executive Chef, Line Staff, FOH Service Staff, Restaurant Manager, Cinema Manager