Junior Sous Chef

Description

Working under the guidance of the Head Chef or Sous Chef, the Junior Sous Chef plays a vital role in the daily operations of the kitchen. This position involves overseeing food preparation, assisting in kitchen management, and ensuring the consistent creation of high-quality dishes. The Junior Sous Chef also contributes to menu planning, manages inventory, helps maintain equipment, and enforces strict food safety and sanitation standards. Furthermore, this role includes quality control, training junior kitchen staff, and maintaining clear communication within the team. The ideal candidate will possess strong culinary skills, thrive in a fast-paced environment, and demonstrate leadership potential, with the ability to assume higher responsibilities when needed.

Responsibilities and Duties

* Supervise the preparation of food, ensuring all dishes adhere to recipes and the instructions of senior chefs. * Assist in managing kitchen operations by guiding junior staff (such as Demi Chef de Parties and Commis chefs) and ensuring efficient and accurate food preparation. * Contribute to menu development by participating in ingredient selection, recipe creation, and maintaining high culinary standards. * Manage kitchen inventory, including counting and storing food items, and assisting with the ordering of necessary supplies. * Aid in the upkeep of kitchen equipment by cleaning and sanitizing tools and machinery, and reporting any malfunctions. * Ensure strict adherence to food safety and sanitation protocols within the kitchen, including proper food handling and storage, equipment and surface cleaning, and compliance with health guidelines. * Maintain quality control by monitoring dishes during preparation and service to ensure they meet established standards. * Train and mentor junior kitchen staff (Demi Chef de Parties and Commis chefs) to help them develop their culinary abilities. * Communicate effectively and regularly with all kitchen staff, including senior chefs, to ensure smooth workflow. * Be prepared to step in and fulfill the responsibilities of the Head Chef or Sous Chef when they are absent.

Qualifications and Requirements

* Proven culinary skills and a strong understanding of cooking techniques. * Ability to work effectively and efficiently in a high-pressure, fast-paced kitchen environment. * Demonstrated leadership qualities and the ability to supervise and motivate junior staff. * Knowledge of menu planning principles and ingredient selection. * Experience with inventory management and ordering procedures. * Understanding of kitchen equipment maintenance and basic troubleshooting. * Comprehensive knowledge of food safety and sanitation regulations and best practices. * Strong attention to detail and a commitment to maintaining high quality standards. * Excellent communication and interpersonal skills. * A proactive attitude and a willingness to take on increased responsibilities.

Working Condition

Salary

Basic Salary 3000