Junior Sous Chef (International Cuisine)
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Key skills for this role
About the Role
The Junior Sous Chef will support the Sous Chef in managing the kitchen operations, ensuring the preparation and presentation of high-quality dishes. This role requires a detail.
Key Skills for This Role
Responsibilities
- Assist the Sous Chef in overseeing daily kitchen operations including food preparation, cooking, and plating
- Ensure consistent quality and presentation of all dishes according to recipes and standards
- Supervise and support kitchen staff including line cooks and prep cooks
- Maintain high standards of food safety, hygiene, and cleanliness
- Monitor ingredient quality and manage inventory to minimize waste
- Participate in design of seasonal menus and cost control
Requirements
- Proven man management, coaching, and team building skills
- Experience with large volume functions and weddings
- Knowledge of food safety and hygiene regulations
Full Job Posting
Job Overview
- The Junior Sous Chef will support the Sous Chef in managing kitchen operations, ensuring preparation and presentation of high quality dishes.
- Requires a detail oriented culinary professional with strong leadership potential and passion for creating memorable dining experiences.
Key Responsibilities
- Assist the Sous Chef in overseeing daily kitchen operations including food preparation, cooking, and plating.
- Ensure consistent quality and presentation of all dishes according to established recipes and standards.
- Supervise and support kitchen staff, including line cooks and prep cooks.
- Maintain high standards of food safety, hygiene, and cleanliness.
- Monitor ingredient quality and manage inventory to ensure freshness and minimize waste.
- Conduct regular checks to ensure proper storage and handling of food items.
- Have total accountability for day to day running operation in the kitchen.
- Assist the executive chef complete annual appraisal to ensure continued staff development.
- Participate in design of seasonal menus and purchase food products to achieve budgeted cost controls.
- Maintain all equipment within the catering operation.
- Ensure compliance with all relevant health and safety regulations.
- Step in for the Sous Chef or Executive Chef when necessary.
Qualifications
- Proven man management, coaching and team building skill.
- Experience of large volume functions and weddings.
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