Summary
The role of a Junior Sous Chef is to work alongside the Sous Chef to manage daily kitchen activities, including overseeing staff, assist with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Ensures food quality and consistency by following designated recipes.
Job Duties & Responsibilities
- Leads kitchen team in the absence of the Sous Chef
- Provide guidance to junior kitchen team members, including but not limited, to line cooking, food preparation, and dish plating
- Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
- Keeps cooking stations stocked, especially before and during the peak operation hours
- Assist in training of new kitchen team members to meet/exceed restaurant and kitchen standards
- Manages food and product ordering by keeping records and minimizes waste
- Works with existing systems to improve waste reduction and manage budgetary concerns
- Supervises all food preparation and presentation to ensure quality and restaurant standards
- Assist Sous Chef in maintaining kitchen organization, team competency, and training opportunities
- Assist Sous Chef / Culinary Director with menu creation
- Coordinates with restaurant management team on supply orders, budget, and kitchen efficiency and staffing.
- Ensure strict adherence to food safety, sanitation and hygiene requirements and practices
- Follows and adheres to Company policies, processes, and procedures accordingly
- To attend training/meetings as and when required
- Adhoc duties/projects assigned by Management
Job Requirements
- 3years of relevant working experience in a similar capacity
- Able to lead and is a team player
- Good planning and organizing skills
- Good communication and interpersonal skills
- Competent with Microsoft Office
- Able to work in a fast-paced environment
