Job Summary:
As a Junior Sous Chef, you will play a key role in menu development, team management, and food quality assurance. You will assist in supervising kitchen operations, ensuring compliance with food safety standards, and managing food costs. This position is crucial for delivering excellent guest experiences and contributing to the overall success of the culinary team.

Responsibilities:

• Contribute to the creation and development of innovative menus, ensuring alignment with guest preferences and seasonal trends.
• Manage and train kitchen staff, fostering a motivated, well-organized, and high-performing team.
• Ensure consistent quality in the preparation and presentation of all dishes, maintaining high culinary standards.
• Oversee kitchen operations in the absence of the Sous Chef, addressing any guest or member concerns professionally.
• Develop and manage staff work schedules to meet business demands while optimizing resources.
• Implement and uphold brand standards through regular training, coaching, and performance evaluations of the kitchen team.
• Monitor food costs and implement strategies to maintain budgetary controls and contribute to the overall revenue goals of the Food & Beverage department.
• Ensure compliance with food hygiene, health, and safety regulations in all kitchen operations.
• Liaise with other departments to ensure smooth coordination of services and address any cross-functional needs.
• Lead special culinary projects or events as directed by senior chefs.

Requirements:

• Proven experience as a Chef de Partie or previous Junior Sous Chef role in a fast-paced kitchen.
• Strong leadership and supervisory skills, with the ability to train and motivate a team.
• Creative and innovative approach to food preparation, with a keen eye for detail.
• Excellent communication and interpersonal skills, with a positive attitude towards teamwork.
• Commitment to delivering exceptional guest service, maintaining professionalism at all times.
• Strong organizational and planning abilities to manage kitchen operations effectively.
• Knowledge of food hygiene and safety standards, with the ability to implement and monitor compliance.
• Flexibility to work in shifts, including weekends and holidays.

Level of Education:

• Certification in culinary arts or equivalent qualification is preferred.

Work Hours:

• Full-time position with rotating shifts, including weekends, evenings, and public holidays.

Experience in Months:

• Minimum of 24 months (2 years) experience in a Junior Sous Chef or Chef de Partie role.