Junior Sous Chef

Overview

Assist in menu planning, supervise kitchen staff, manage inventory, ensure food safety, and train junior staff in a fast-paced environment. Oversee kitchen operations, develop innovative menus, manage staff, ensure food safety compliance, and implement cost control measures in a high-volume environment. Manage kitchen operations, ensure food quality, assist guests, control costs, and support team training while maintaining health and safety standards.

Responsibilities

• Supervise all food preparation and kitchen staff.
• Assist in menu planning and development, with focus on quality and consistency.
• Monitor and manage inventory, stock control, and cost management.
• Ensure food safety, hygiene, and compliance with health standards.
• Train junior staff and provide ongoing coaching and performance feedback.
• Maintain high standards of food quality, presentation, and guest satisfaction.
• Support kitchen operations in a fast-paced environment and adapt to changing priorities.

Qualifications

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