1. Job Purpose
The Junior Sous Chef is responsible for assisting the Sous section of the kitchen while working closely with the Sous Chef and replacing in the absence of Sous Chef.
2. Principal Accountabilities
2.1 Give assistance to day-to-day operations of the kitchen
2.2 Prepares a wide variety of goods by following standard restaurant recipes
2.3 Work closely with Sous Chef and assist in developing, designing and creating new ideas and items
2.4 Follows proper handling and right temperature of all food products
2.5 Supervise and coordinate all preparation and presentation
2.6 Monitor stocks of ingredients and make appropriate orders within budget
2.7 Check quality of material and condition of equipment and devices used for co
oking
2.8 Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervise immediately
2.9 Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations
2.10 Performs other duties pertinent to this job as assigned.
3. Communication & Working Relationships
3.1 Communicates professionally with the Sous Chef
3.2 Communicates report and kitchen operational issues on a daily basis with the Sous Chef
3.3 Works closely with subordinates to ensure information transmission at all times
4. Knowledge, Skills, and Experience
4.1 Certified Culinary Arts Diploma
4.2 Minimum 3 years as Chef de Partie
4.3 Good knowledge of different types of cuisines especially Japanese, Peruvian
4.4 Prior management experience in a similar kitchen environment
4.5 Fluent in English
4.6 Good knowledge of kitchen policies and procedures, their development and applications
4.7 Excellent knowledge of Food Safety, HACCP, Sanitation, and Personal Hygiene basics
4.8 Ability to maintain high quality control standards
4.9 Excellent interpersonal, communication and management skills
4.10 Strong planning and budgetary skills
4.11 High coaching skills are a must in order to maintain the positive and supportive role with the kitchen teams
4.12 Highly cooperative team spirit
4.13 Excellent leadership skills and the ability to lead by example in a multicultural environment
5. Physical Requirements of the job
The job of the Junior Sous Chef may require:
5.1 Physical handling of products such as handling objects up to 25 kilograms
5.2 Moderate exposure to high temperature, dust, fumes, smoke, and loud noises
5.3 Long working hours, working during holidays, and covering different shifts (night shifts and weekends
5.4 Work environment involves potential exposure to hazards or physical risks, which requires following basic safety precautions
