Job Summary:
The Junior Sous Chef is responsible for contributing to the creation of menus, overseeing the kitchen brigade, and ensuring the consistent preparation of high-quality dishes. This role also involves managing food cost controls and training kitchen staff to maintain operational efficiency and guest satisfaction.

Responsibilities:

• Assist in the development of innovative and seasonal menus to meet guest preferences.
• Supervise, train, and mentor kitchen staff, ensuring efficient and motivated team performance.
• Ensure consistency in the preparation, presentation, and taste of all dishes across the kitchen.
• Manage food stock levels, oversee kitchen inventories, and monitor cost control measures.
• Ensure that kitchen operations comply with health, safety, and hygiene regulations.
• Collaborate with other departments to manage resources and ensure smooth service.
• Implement and maintain food safety standards, conducting regular checks to uphold hygiene practices.
• Handle customer feedback and resolve issues related to food quality in the absence of senior chefs.
• Assist in managing kitchen schedules and rotas, ensuring adequate staffing during peak times.
• Lead kitchen teams during service, particularly during busy periods or events.
• Introduce new cooking techniques and industry trends to improve kitchen efficiency and creativity.
• Participate in the training of junior chefs and assist with skill development initiatives.

Requirements:

• Previous experience as a Chef de Partie or Junior Sous Chef in a high-volume kitchen.
• Strong supervisory and leadership skills to manage and motivate a kitchen team.
• Creativity and innovation in menu development and food presentation.
• Good communication skills to interact effectively with team members and other departments.
• Ability to maintain high standards of cleanliness, food safety, and workplace hygiene.
• Knowledge of stock management, inventory control, and cost management strategies.

Level of Education:

• Relevant culinary qualifications or certification.

Work Hours:

• Full-time with a flexible schedule, including weekends, evenings, and holidays.

Experience in Months:

• Minimum 24 months of experience in a similar role within a professional kitchen environment.