Junior Sous Chef

🔧 1. Kitchen Operations Assist in the day-to-day running of the kitchen . Oversee specific sections of the kitchen (e.g., grill, pastry, sauces). Ensure food preparation meets quality and presentation standards. Monitor portion and waste control to maintain profit margins. 👨‍🍳 2. Team Supervision Supervise and support Chef de Partie and Commis Chefs . Step in to lead shifts in the absence of the Sous Chef. Help train junior staff and monitor performance. Delegate tasks and ensure timelines are met during service. 📋 3. Menu and Recipe Execution Assist in the development of new dishes and menu planning. Follow and enforce recipes and plating standards. Give feedback to Sous Chef or Head Chef about possible improvements. 🧼 4. Hygiene and Safety Ensure all kitchen areas follow food safety and sanitation regulations . Conduct and record temperature checks and cleaning schedules. Ensure HACCP procedures are followed (if applicable). 📦 5. Inventory and Cost Control Assist in stock management : ordering, receiving, and stock rotation. Minimize food waste and manage kitchen resources efficiently. Help track food costs and contribute to budgeting efforts. 🤝 6. Coordination and Communication Communicate effectively with front-of-house staff and other departments. Report issues to Sous Chef or Executive Chef. Participate in kitchen briefings and handovers. 🕒 7. Shift & Service Leadership Lead kitchen operations during assigned shifts. Ensure smooth and timely service , especially during peak hours. Troubleshoot problems quickly (equipment, supply shortages, staff issues). Typical Reporting Line: Reports to : Sous Chef or Head Chef Supervises : Chef de Partie, Commis Chefs, Kitchen Porters (if applicable) Key Skills: Strong culinary skills in multiple kitchen sections Leadership and team coordination Time management and multitasking Attention to detail in food presentation Knowledge of health & safety practices