Junior Sous Chef

Role Overview:

As a Sous Chef, you will be responsible for supporting the Head Chef in managing kitchen operations, ensuring high-quality food preparation, and maintaining efficiency in a fast-paced environment. You will oversee kitchen staff, uphold food safety standards, and adapt to evolving business needs while following the establishment’s Standard Operating Procedures (SOPs). Your role requires strong leadership, attention to detail, and the ability to execute dishes consistently to meet quality expectations.

• Assist the Head Chef in overseeing food preparation, cooking, and presentation to maintain consistency and quality.
• Ensure all dishes are prepared according to recipes, portioning guidelines, and plating standards.
• Monitor food production to minimize waste while maintaining efficiency.
• Innovate and contribute to menu development, including seasonal specials and new dish creations.
• Ensure compliance with dietary restrictions and special guest requests.

• Supervise and coordinate kitchen staff, ensuring smooth and efficient operations.
• Train and mentor junior chefs and kitchen team members to enhance their skills and knowledge.
• Delegate tasks effectively, ensuring timely preparation and service during peak hours.
• Maintain open communication between the kitchen and service teams to ensure seamless coordination.

• Enforce proper food handling, storage, and sanitation practices in accordance with health and safety regulations.
• Conduct regular checks on kitchen equipment, ensuring they are in good working condition.
• Maintain high standards of cleanliness in all kitchen areas.
• Ensure staff adhere to hygiene protocols, including personal grooming and uniform standards.

• Assist in managing inventory, ordering supplies, and conducting stock checks to maintain optimal levels.
• Monitor food costs, portion control, and ingredient usage to maximize profitability.
• Work with suppliers to ensure quality ingredients are sourced efficiently and cost-effectively.

• Follow all established SOPs and adjust to operational changes as the business evolves.
• Support the Head Chef in implementing process improvements to enhance kitchen workflow.
• Take charge in the Head Chef’s absence, ensuring continuity in kitchen operations.
• Assist in organizing and executing catering, events, and special menus as required.