Junior Sous Chef

The Junior Sous Chef supports the Sous Chef in leading the back-of-house kitchen team, ensuring smooth operations and the highest standards of food quality. This role combines hands-on cooking, staff supervision, and operational oversight, providing crucial support in menu execution, cost control, and kitchen efficiency.

Responsibilities

• Assist the Sous Chef in managing daily kitchen operations, ensuring timely preparation and delivery of all dishes.
• Supervise, train, and mentor kitchen staff, promoting accountability, teamwork, and skill development.
• Maintain consistent quality, presentation, and standards across all menu items.
• Collaborate with the Sous Chef and purchasing department to source ingredients, control costs, and reduce waste.
• Assist in recipe development, menu testing, and operational improvements to enhance efficiency.
• Oversee inventory management, including stock rotation, ordering, and proper storage of supplies.
• Ensure compliance with health, safety, and sanitation standards in the kitchen.
• Foster a positive team culture by encouraging a growth mindset, continuous learning and collaborative working habits.

Requirements

• Minimum 3 years of proven experience in a professional kitchen.
• Culinary diploma or equivalent qualification.
• Experience in menu development, cost control, and inventory management.
• Ability to thrive in a fast-paced, collaborative environment.