The Junior Sous Chef assists the Sous Chef in daily kitchen operations, ensuring high food standards and efficient functioning. They manage kitchen staff, training, and enhance performance. They also monitor metrics and support the Sous Chef as required.
Responsibilities (Key Result Areas & Activities)
· Assisting the Sous Chef in the daily operations of the kitchen.
· Preparing and cooking food to the highest standards.
· Ensuring that all food is prepared in a timely and efficient manner.
· Managing and training kitchen staff, including chefs and cooks, and ensuring that all staff receive the necessary training to meet job requirements.
· Monitoring kitchen performance metrics, including food cost percentage, labor cost percentage, and sales, and implementing strategies to improve performance.
· Assisting in conducting regular site visits to maintain quality control and provide coaching and support to culinary teams.
· Ensuring that all kitchens are in compliance with health and safety regulations and company policies.
· Assisting in managing budgets and financial performance for the kitchen.
· Ensuring that all kitchen staff adhere to company policies and procedures, including dress code and attendance standards.
· Taking on additional responsibilities as assigned by the Sous Chef.
Required to - KNOW (Skills, Knowledge & Behavior)
· Diploma or degree in Culinary Arts or related field.
· 5-10 years of experience in similar role within the restaurant industry, with at least 1-2 years in a leadership position.
· Strong cooking skills, with a passion for food and cooking.
· Good knowledge of food safety and hygiene standards operations procedure.
· Ability to work under pressure and in a fast-paced environment.
· Flexibility to work evenings, weekends, and holidays as required.
· Good organizational and time management skills.
· Ability to work collaboratively as part of a team.
· Creativity and a passion for food and cooking.
