Jr. Sous Chef (225-917)

The position of a Junior Sous Chef is an exciting opportunity for culinary professionals who are eager to make a mark in a bustling kitchen environment. As a Junior Sous Chef, you will play a crucial role in assisting the Sous Chef and the Head Chef in overseeing kitchen operations. This role requires hands-on involvement in food preparation, quality control, and team leadership. A Junior Sous Chef is expected to handle a variety of tasks and effectively manage the pressure that comes with a dynamic culinary setting. The ideal candidate will possess a passion for food, creativity, and a strong dedication to maintaining the high standards of the establishment. You will be pivotal in developing new recipes and menu items and ensuring that the kitchen staff meets service and hospitality standards.

Responsibilities

• Assist the Head Chef and Sous Chef in managing kitchen operations effectively.
• Oversee food preparation to ensure compliance with quality standards and recipes.
• Train and mentor junior kitchen staff in cooking techniques and presentations.
• Coordinate with the Sous Chef to develop new recipes and menu items.
• Ensure all food safety and sanitation guidelines are meticulously followed.
• Participate in inventory management to maintain specified stock levels and minimize waste.
• Supervise kitchen stations to ensure efficient and timely food service during peak hours.
• Work closely with purchasing department to ensure fresh and quality ingredients procurement.
• Evaluate food products to maintain consistency and quality across all dishes served.
• Function as a member of a high-performance team in a fast-paced environment.
• Manage kitchen equipment and report any maintenance issues to appropriate personnel.
• Assist in organizing and supervising special events and functions in the dining facility.

Requirements

• Previous experience in a professional kitchen setting is highly required.
• Strong understanding of culinary techniques and kitchen operations management.
• Ability to work efficiently under pressure in a fast-paced environment.
• Excellent leadership and organizational skills to manage kitchen staff effectively.
• Flexibility to work varying shifts, including weekends and public holidays.
• Certification in Culinary Arts or related field is highly desirable.
• Strong communication skills to liaise efficiently with kitchen and dining staff.