Jr. Sous Chef 01J26

As a Jr. Sous Chef, you will play a critical role in the culinary operations of our kitchen, supporting the Head Chef and senior kitchen staff in menu planning, food preparation, and kitchen management. Your position bridges the gap between the kitchen brigade and the management, ensuring that high standards of food quality and kitchen efficiency are maintained at all times. You will be responsible for assisting in directing the kitchen team, preparing food items to the highest standards, and ensuring that the kitchen functions smoothly in harmony with other departments. You must be enthusiastic about cooking, eager to learn, and capable of working in a fast-paced environment. This role is an excellent opportunity for junior chefs looking to advance their careers in the culinary industry.

Responsibilities

• Assist the Head Chef in daily kitchen operations and food preparation tasks.
• Supervise kitchen staff and manage their performance during shifts.
• Ensure food quality and consistency by following established recipes and plating guidelines.
• Help in developing new menu items and refining existing recipes as needed.
• Monitor inventory levels and assist in ordering food supplies and kitchen equipment.
• Maintain cleanliness and organization of the kitchen to meet health and safety standards.
• Train and mentor junior kitchen staff, offering guidance and support as required.
• Collaborate with the rest of the kitchen and dining staff to ensure seamless service.
• Manage food wastage and optimize kitchen resource usage effectively.
• Follow all food hygiene policies and ensure compliance with health codes.
• Assist in managing kitchen budgets by controlling food and labor costs.
• Contribute to a positive kitchen environment by encouraging teamwork and open communication.

Requirements

• Professional culinary training or relevant experience in a similar role is essential.
• Strong understanding of cooking methods, kitchen equipment, and best practices.
• Excellent leadership and communication skills to effectively manage a team.
• Capability to work under pressure and adapt to a fast-paced kitchen environment.
• Keen attention to detail with the ability to maintain high-quality standards.
• Flexibility to work various shifts, including evenings, weekends, and holidays.
• Knowledge of food hygiene regulations and commitment to maintaining safety standards.