Junior Sous Chef
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Key skills for this role
About the Role
The Junior Sous Chef will assist in the oversight of the day to day kitchen operations, supporting the Sous Chef / Chef de Cuisine in ensuring that all food preparation, product.
Key Skills for This Role
Responsibilities
- Support Sous Chef / Chef de Cuisine in managing kitchen operations
- Ensure consistency of dishes in taste, appearance, portion size and presentation
- Participate in mise en place, line management, assembly stations and service execution
- Monitor ingredient quality, storage, stock rotation, and minimize waste
- Maintain hygiene, sanitation and kitchen safety standards
- Supervise and support kitchen team during service
- Provide training and mentorship to junior kitchen staff
- Help manage inventory levels and control food cost
- Collaborate on special menus, seasonal dishes, promotions and themed events
Requirements
- Culinary experience in a similar role
- Knowledge of HACCP and food safety standards
- Leadership and team management skills
Full Job Posting
Overview
- The Junior Sous Chef will assist in the oversight of the day to day kitchen operations, supporting the Sous Chef / Chef de Cuisine in ensuring that all food preparation, production, presentation and service meet the high standards of the Raffles & Fairmont brands.
Key Responsibilities
- Support the Sous Chef / Chef de Cuisine in managing the kitchen operations: food preparation, cooking, plating and service
- Ensure the consistency of all dishes in terms of taste, appearance, portion size and presentation, according to established recipes and brand standards
- Participate in mise en place, line management, assembly stations and service execution during high volume periods.
- Monitor and manage ingredient quality, storage, stock rotation, and minimize waste.
- Maintain highest standards of hygiene, sanitation and kitchen safety, in compliance with HACCP and local regulations.
- Conduct regular checks on storage, equipment, food preparation and service to ensure compliance with standards.
- Ensure proper handling, labeling, and storage of food items, and supervise compliance across shifts.
- Supervise and support the kitchen team (line cooks, prep cooks, commis) during service; ensure smooth operations across shifts.
- Provide training, guidance and mentorship to junior kitchen staff; assist in schedule management and shift coverage.
- Assist with recruiting, evaluating performance, and providing feedback to culinary team members.
- Help manage inventory levels, placing orders as required, monitoring usage and ensuring value for money.
- Assist in controlling food cost, portion control, wastage minimization and aligning kitchen operations with budgetary goals.
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