Overview:
As a Junior Sous Chef at CÉ LA VI you will play a pivotal role in our kitchen brigade, working closely with the Executive Chef and Sous Chefs. You will be responsible for assisting in the management of the kitchen operations, supervising culinary staff, and ensuring the delivery of outstanding cuisine to our guests. This position offers an excellent opportunity for career advancement and development within our renowned establishment.
Key Responsibilities
- Assist in the planning and execution of menu items with a focus on creativity and quality.
- Supervise and mentor culinary team members, including Commis Chefs and stewards.
- Oversee daily kitchen operations, ensuring efficiency and adherence to standards.
- Ensure strict compliance with food safety and hygiene regulations.
- Assist in menu development, recipe creation, and costing.
- Manage inventory, ordering, and stock rotation.
- Participate in maintaining kitchen equipment and facilities.
- Embrace opportunities for culinary learning and growth.
- Assist with Culinary & Food Safety Administration, HR Coordination, Food Costing & Recipe Management and Events Planning and Menu Updates & Printing
Qualifications
- 4-5 year experience
- Proven experience as a Chef de Partie or similar role in a reputable restaurant or hotel.
- A culinary degree or equivalent certification is a plus.
- Strong culinary skills and creativity in the kitchen.
- Leadership abilities and experience in supervising culinary staff.
- Proficient in menu planning, recipe development, and cost control.
- Excellent knowledge of food safety and sanitation standards.
- Ability to thrive in a high-pressure, fast-paced kitchen environment.
- Strong communication and teamwork skills.
- Flexibility to work evenings, weekends, and holidays as required.
