Junior Sous Chef

Responsibilities

1. Food Preparation: Assist in preparing and cooking food for the menu, following recipes and presentation guidelines.
2. Staff Supervision: Help manage junior kitchen staff, guiding them in their tasks and ensuring proper cooking techniques are followed.
3. Quality Control: Maintain the quality of food served, ensuring it meets the standards set by the restaurant or hotel.
4. Kitchen Maintenance: Ensure the cleanliness and organization of the kitchen, including compliance with food safety standards.
5. Stock Management: Monitor kitchen supplies, stock, and inventory. Assist with ordering food and ensuring proper storage.
6. Menu Assistance: Collaborate with the Head Chef and Sous Chef to plan and update the menu, and test new recipes.
7. Training: Assist in training new kitchen staff and apprentices, helping them understand kitchen procedures.
8. Shift Management: Lead the kitchen during certain shifts in the absence of the Sous Chef, ensuring operations run smoothly.
9. Communication: Maintain good communication between the kitchen and front-of-house staff to ensure efficient service delivery.

Qualifications

1. Proven experience in a professional kitchen, with a strong focus on seafood preparation and cooking techniques.
2. Strong culinary skills, with an understanding of various cooking methods, ingredients, and presentation techniques.
3. Leadership skills and the ability to manage a team.
4. Knowledge of food safety regulations and proper sanitation practices.
5. Ability to work under pressure and meet deadlines.
6. Strong organizational skills and attention to detail.
7. Excellent communication skills.