Junior Sous Chef

The Junior Sous Chef is responsible for the creation of menus and standard recipes, maintaining and controlling the production of the highest quality products, and supervising colleagues in an efficient manner. Without compromising quality, the Junior Sous Chef must maintain hygiene and safety standards as per company guidelines while creating a departmental culture of motivation, team spirit, and creativity.

Decision Making Responsibilities:

• Assist in food preparation and collaborate with the executive/head chef.
• Help in the design, testing, and implementation of the food and drink menu.
• Produce high-quality plates for customers in both design and taste.
• Oversee and supervise kitchen staff.
• Assist with inventory, ordering, supplier relationships, and management of supplies.
• Ensure that food is high quality, and that the kitchen is in good, clean, and hygienic condition.
• Keep work and food prep stations clean and comply with food safety standards.
• Offer suggestions and creative ideas that can improve the kitchen's performance, menu options, and service levels.
• Maintain the schedule for staff shifts.
• Monitor and maintain kitchen equipment, and arrange repairs and service as needed.
• Department Budget.
• Matters pertaining to Culinary operations.
• Within the authority as assigned by Superior.

Qualifications:

• Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively and collectively as part of a team.
• Experience providing quality food and presentation of all dishes.
• Relevant food preparation and service knowledge.
• The ability to work unsupervised with excellent time management skills.
• Experience in stock ordering and financial exposure.
• Experience working with A la carte menus.
• Previous experience with a proven ability to manage a team.

Company Industry:

• Hotels
• Hospitality

Department / Functional Area:

• Chefs
• F&B
• Front Desk

Keywords:

• Junior Sous Chef