Junior Sous Chef

As a Junior Sous Chef, you will play a crucial role in maintaining the highest standards of food production and service. Your responsibilities will include overseeing the kitchen's daily operations, managing stock and supplies, and ensuring a clean and safe work environment. You will also be responsible for guiding and supporting the kitchen staff, fostering a positive and collaborative team dynamic.

• Oversee and manage food production, ensuring timely and efficient preparation of dishes.
• Maintain high standards of food quality, safety, and presentation, adhering to company guidelines.
• Supervise and guide kitchen staff, providing support and training as needed.
• Manage stock purchases, receipts, and storage, ensuring an adequate supply of ingredients.
• Ensure cleanliness and organization in all work areas, maintaining a safe and hygienic kitchen environment.
• Address customer complaints and inquiries promptly, striving to exceed their expectations.
• Prepare cleaning rosters and manage food logs, maintaining accurate records.
• Monitor food quality and quantity, ensuring waste reduction and cost-effective practices.
• Assist in recruiting, hiring, and training new kitchen staff, contributing to a skilled and motivated team.
• Report maintenance needs and ensure the kitchen's equipment is in good working condition.
• A minimum of 2 years of experience in a culinary role, preferably in a similar capacity.
• Strong leadership and organizational skills, with the ability to manage and motivate a team.
• Excellent knowledge of food safety and hygiene practices, with a commitment to maintaining high standards.
• Creative and innovative approach to menu development and presentation.
• Proficiency in kitchen management software and basic computer skills.
• Ability to work in a fast-paced environment, handling multiple tasks simultaneously.
• Excellent communication and interpersonal skills, with a customer-centric mindset.
• Flexibility to work varying shifts, including weekends and holidays, as required.
• A passion for culinary arts and a commitment to continuous learning and improvement.
• A positive and collaborative attitude, contributing to a harmonious team environment.