Junior Sous Chef - Manava

Key Responsibilities:

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

Qualifications :

Skills and Qualifications:

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

Working Conditions:

• Fastpaced highpressure environment.
• Long hours including evenings weekends and holidays may be required.
• Standing for long periods and working in hot noisy conditions.

Remote Work :

No

Employment Type :

Fulltime