Junior Sous Chef

As a Junior Sous Chef, you will play a key role in supporting the Sous Chef and Head Chef in the daily operations of our kitchen. This role offers an excellent opportunity for a motivated individual with a strong culinary background to gain valuable experience and develop their leadership skills in a 5 star establishment. Key Responsibilities: Kitchen Operations: Assist the Sous Chef in overseeing daily kitchen operations, including food preparation, cooking, and plating. Ensure that all dishes meet the restaurants high standards for quality and presentation. Team Support: Supervise and mentor junior kitchen staff, including line cooks and prep cooks. Provide guidance and training to ensure efficient and effective kitchen operations. Menu Execution: Contribute to the preparation and execution of menu items, including daily specials and seasonal offerings. Follow recipes and techniques to ensure consistency and excellence. Food Safety & Hygiene: Maintain high standards of food safety and hygiene in accordance with health regulations. Ensure proper handling, storage, and sanitation of ingredients and equipment. Inventory Management: Assist with inventory management, including ordering and stocking ingredients. Monitor food waste and contribute to cost control measures. Quality Control: Conduct regular quality checks on food preparation and presentation. Address any issues promptly to maintain the restaurants high standards. Collaboration: Work closely with the Sous Chef and Head Chef to implement kitchen policies and procedures. Communicate effectively with front-of-house staff to ensure smooth service. Qualifications: Experience: 2-3 years of experience in a professional kitchen, with a solid understanding of cooking techniques and kitchen operations. Previous experience in a supervisory role is a plus. Skills: Strong culinary skills, including knowledge of various cooking methods and presentation techniques. Ability to work efficiently in a fast-paced environment. Education: Culinary diploma or equivalent professional training is preferred but not required. Attributes: Excellent organizational and multitasking abilities. Strong leadership skills with a positive attitude and a passion for cooking. Ability to work collaboratively as part of a team.
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