Junior Sous Chef

Description

We are seeking a highly organized and proactive individual to lead and oversee the entire kitchen operation and team. As a key figure in our culinary department, you will be responsible for ensuring the smooth and efficient functioning of all kitchen activities, maintaining exceptional standards of food quality, cleanliness, and operational efficiency. You will also play a vital role in developing and guiding our talented kitchen staff.

Responsibilities and Duties

* Oversee and direct all daily activities within the kitchen, supervising chefs, cooks, and other kitchen personnel. * Guide Chef de Parties to ensure their assigned duties are completed to the required standards, including equipment maintenance, stock management, cleanliness, food quality, and setup for daily operations and events. * Report all staff and operational matters to the Head Chef or Sous Chef. * Actively participate in all aspects of the daily kitchen operations, providing hands-on support and leadership. * Ensure the efficient and profitable operation of the assigned kitchen area, managing expenses and purchases within budget limits. * Attend regular meetings with senior culinary management to discuss future plans and review current activities. * Participate in executive operation meetings. * Demonstrate new cooking techniques and the use of new equipment to the kitchen team. * Update menu recipe documentation and contribute to menu planning for promotions. * Monitor staff schedules, transfers, overtime, and leave arrangements. * Conduct kitchen team meetings in the absence of the Sous Chef, lead daily briefings, and provide training to develop staff skills. * Adhere to all rules and regulations established by senior management. * Ensure adequate stock levels are consistently maintained at all relevant stations. * Monitor staff rotas, transfers, overtime, and leave, and contribute to staff appraisals.

Qualifications and Requirements

* Minimum of a Diploma or equivalent qualification in Food & Beverage Services Management or a related field. * At least 3 years of practical experience working in a similar role within a professional kitchen environment. * Strong culinary skills and a comprehensive understanding of kitchen operations. * Preferably holding a management specialization in Food/Beverage/Restaurant Service or a related area.

Working Condition

Salary

Basic Salary 3100