Junior Sous Chef

• Preparation,cooking and ensuring food quality while maintaining proper housekeeping and high standards of cleanliness and hygiene.
• Ensure the kitchen adheres to all company policies, procedures, and standards.
• Monitor food preparation methods, portion sizes and presentation to ensure consistent quality.
• Train, supervise, and support staff in all aspects of restaurant operations.
• Assist in managing kitchen inventory, ensuring proper storage and rotation of ingredients.
• Contribute to menu creation and updates by providing feedback and suggestions for new dishes.
• Regularly review the menu with good understanding of consumers' preference and taste.
• Collaborate with Sous Chef and Executive Chef to develop new recipes and techniques.
• Assist in maintaining kitchen equipment and reporting any issues for prompt repair
• Foster a positive and collaborative work environment to enhance team performance.
• Perform any other duties as assigned.

Requirements

• Certificate in culinary skills with at least 2 years of related experience.
• Excellent organizational, supervisory and people management skills.