• The Junior Sous Chef assists the Executive Sous Chef and Executive  Chef in managing kitchen operations, ensuring high standards of food preparation, quality, and hygiene. This role supports daily kitchen activities, supervises junior kitchen staff, and helps maintain an efficient and organized kitchen environment.

Key Responsibilities:

• Assist in planning, organizing, and directing food preparation and kitchen activities.
• Support the Sous Chef in managing kitchen staff, including training and supervision.
• Ensure all dishes meet quality, presentation, and hygiene standards.
• Monitor inventory levels and assist in ordering supplies.
• Maintain compliance with health and safety regulations.
• Assist in menu development and recipe creation.
• Help manage kitchen workflow to ensure timely food delivery.
• Take initiative to resolve any kitchen issues promptly.
• Cover for the Sous Chef in their absence when needed.
• Maintain cleanliness and organization of kitchen and equipment.

Qualifications

• Proven experience in a professional kitchen, preferably as a chef de partie or junior sous chef.
• Strong culinary skills and knowledge of various cooking techniques.
• Good leadership and communication skills.
• Ability to work well under pressure in a fast-paced environment.
• Knowledge of food safety and hygiene standards.
• Flexibility to work various shifts, including weekends and holidays.
• Culinary degree or relevant certification preferred but not essential.