Junior Sous Chef

Responsibilities Support the Head Chef in daily kitchen operations. Lead kitchen service and ensure consistency across all sections. Train, mentor, and supervise junior team members. Assist with menu execution, food costing, inventory, and ordering. Maintain high standards of food quality, hygiene, and kitchen organization. Help drive a positive and professional kitchen culture. Requirements Minimum 3–4 years of culinary experience in professional kitchens. Previous supervisory experience preferred. Strong leadership and communication skills. Ability to work efficiently in a high-volume environment.