Junior Sous Chef

Responsibilities:Assist the Head Chef and Sous Chef in daily kitchen operations.Prepare and cook meals as per standard recipes and guidelines.Supervise kitchen staff and ensure they adhere to recipes and standards.Assist in menu planning and development.Maintain inventory and order supplies as needed.Ensure cleanliness and organization of kitchen and food storage areas.Uphold health and safety regulations and practices.Support special dietary requirements and requests from guests.Contribute to maintaining high standards of food presentation and taste.Assist in training and mentoring junior kitchen staff.Requirements:Proven experience as a Senior Chef de Partie or similar role in a reputable kitchen environment.Culinary certification or diploma from a recognized institution.Knowledge of various cooking methods, ingredients, equipment, and procedures.Passion for food and creative flair in culinary arts.Ability to work well under pressure and in a fast-paced environment.Strong organizational and leadership skills.Attention to detail and commitment to quality.Team player with excellent communication skills.Flexibility to work shifts, weekends, and public holidays as required.