The Junior Sous Chef will support the Sous Chef and Head Chef in the daily operations of the kitchen, ensuring the highest standards of food preparation, presentation, and service. This role involves assisting with menu planning, inventory management, staff training, and maintaining kitchen cleanliness and safety.
Key Responsibilities:
Food Preparation and Cooking:
Assist in the preparation and cooking of high-quality dishes in a timely manner.
Ensure all dishes are prepared according to the standards and specifications set by the Head Chef.
Support the development and testing of new recipes and menu items.
Supervision and Training:
Supervise and train junior kitchen staff, ensuring they adhere to kitchen procedures and standards.
Provide guidance and support to kitchen staff during service hours.
Inventory and Stock Management:
Assist in managing kitchen inventory, including ordering, receiving, and storing supplies.
Monitor stock levels and ensure proper rotation of ingredients to minimize waste.
Kitchen Cleanliness and Safety:
Ensure the kitchen is kept clean and organized at all times.
Adhere to all food safety and hygiene regulations, including proper handling, storage, and disposal of food items.
Conduct regular checks to ensure kitchen equipment is functioning properly and report any maintenance issues.
Menu Planning and Development:
Collaborate with the Sous Chef and Head Chef in planning and developing menus that reflect seasonal availability and customer preferences.
Assist in creating special menus for events and functions.
Customer Service:
Maintain a positive and professional approach with customers and staff.
Handle customer feedback and complaints in a courteous and efficient manner.
Qualifications:
Proven experience as a Chef de Partie or Junior Sous Chef in a similar setting.
Culinary degree or equivalent qualification.
Strong knowledge of cooking methods, ingredients, and kitchen equipment.
Excellent leadership and communication skills.
Ability to work well under pressure and in a fast-paced environment.
Good understanding of food safety and hygiene practices.
Physical Requirements:
Ability to stand for long periods and perform physically demanding tasks.
Ability to lift heavy objects, such as pots and pans, when necessary.
Working Conditions:
Flexibility to work various shifts, including evenings, weekends, and holidays.
Ability to work in a hot and busy kitchen environment.
Benefits:
Competitive salary based on experience.
Opportunities for career growth and development.
Staff meals and uniform provided.
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