Junior Sous Chef

Responsibilities Following directions provided by the head chef Collaborating with the whole culinary team to ensure high-quality food and service Keeping the kitchen safe and sanitary Stocktaking and ordering supplies Assisting in other areas of the kitchen when required Handling any problems that may arise Qualifications Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2 At least 2 years experience working in a similar role Ability to work well alone and in a team Passion for delivering great food and service Knowledge of safety and sanitation practices Flexibility in working hours subject to the demands of the business