Jr. Sous Chef 08N25

The Jr. Sous Chef plays an essential role in the culinary leadership team of a restaurant, hotel, or catering service. This position is designed for those who are ready to step up from the line cook position and take on more responsibilities. The Jr. Sous Chef will work closely with the Sous Chef and Head Chef to ensure that the kitchen operations run smoothly, and food quality is at its finest. They will assist in menu planning, maintain kitchen hygiene, and oversee the cooking process to meet high standards. They are also expected to inspire and lead their team to achieve excellence in culinary presentation and service. With a keen eye for detail and a passion for food, the Jr. Sous Chef is an integral part of delivering a memorable dining experience to customers.

Responsibilities

• Assist the Sous Chef in coordinating and managing daily kitchen operations efficiently.
• Ensure that all food preparation and presentation complies with quality standards.
• Participate in menu planning, taking into account seasonal ingredients and cost control.
• Supervise kitchen staff and offer feedback to improve performance and efficiency.
• Maintain cleanliness and organization within the kitchen to uphold hygiene regulations.
• Monitor inventory levels and assist with ordering supplies as needed.
• Develop new recipes and food products in collaboration with senior chefs.
• Assist in scheduling of kitchen staff to optimize operational workflow and minimize costs.
• Oversee food tasting sessions to ensure consistent quality and taste standards.
• Handle customer feedback and resolve any issues regarding food quality promptly.
• Train new kitchen employees on culinary techniques and safety standards.
• Document and enforce kitchen safety protocols to maintain a secure working environment.

Requirements

• Proven experience working in a professional kitchen environment is required.
• Degree or diploma in culinary arts from an accredited institution preferred.
• Strong leadership skills with the ability to manage and motivate a team.
• Excellent knowledge of culinary ingredients and traditional cooking techniques.
• Ability to work under pressure and remain efficient in a fast-paced kitchen setting.
• Proficiency in kitchen management and basic computer skills for reporting.
• Exceptional communication and interpersonal skills to interact with the kitchen team.