What are the duties of the junior assistant chef?

The junior assistant chef is the assistant of the assistant chef and shares his responsibilities.

The responsibilities of the junior deputy chef are roughly as follows:

Ensure the consistency of food production and the smooth progress of food preparation;

Ensure the effective procurement, receipt and storage of raw materials;

Ensure that the work area is always clean;

Assist other kitchen staff if necessary.

Supervise the performance of kitchen staff to ensure the code of conduct;

Perform other management tasks assigned by superiors;

Ensure that quality, quantity and safety standards are observed and implemented when preparing and preparing food;

Encourage and promote high-level services to exceed customers' expectations;

Ensure that all customer complaints, inquiries and suggestions are handled and fed back;

When necessary, kitchen members give appropriate support or guidance;

Solve possible disputes in the kitchen and report any outstanding problems to the superior;

Advocate good teamwork spirit;

Ensure that all dishes are prepared according to the specifications, and ensure the quality, quantity and temperature;

Participate in the preparation of staff kitchen cleaning duty list and supervise the cleaning progress;

Prepare supplies that need to be replaced;

Coordinate the work of kitchen staff to ensure timely provision of high-quality food;

Ensure the correct placement and decoration of dishes;

Manage food logs;

Supervise the quality and quantity of prepared food;

Assist in recruiting, hiring and training kitchen staff;

Report to the corresponding department that needs maintenance.