Junior Sous Chef

DUTIES AND RESPONSIBILITIES:

The Jr Sous Chef is responsible for the following -

• Oversee the preparation and production of food.

• Ensure the quality, taste, and packaging of dishes meet company standards.

• Collaborate with the head chef to plan and develop new products and processes for their section.

• Supervise and coordinate the production with other kitchen staff, providing guidance and training as needed.

• Maintain a clean and organized work environment, adhering to food safety and hygiene standards at all times

• Monitor and manage inventory levels for the assigned kitchen section, minimizing waste.

• Work closely with other chefs and kitchen staff to maintain a smooth and efficient kitchen operation.

• Simple butchery needed for poultry, beef and fish/seafood

• Assisting with ordering for a designated kitchen section

• Assist in reporting for wastage, staff meal and internal transfers
  

REQUIREMENTS:

• Proven experience as a Jr Sous Chef or similar role in a production/central kitchen.

• Culinary degree or relevant certification is preferred but not a must

• Good knowledge of food preparation techniques and kitchen management.

• Teamwork is a must and good communication skills.

• Knowledge and certification of food safety and sanitation regulations.