Junior Sous Chef

Job Title: Junior Sous Chef

Roles & Responsibilities:

- Assume responsibility for maintaining the high quality, consistency, and production of food items.
- Demonstrate culinary expertise by actively engaging in kitchen tasks while guiding and leading the kitchen team.
- Develop and mentor team members to enhance overall performance and results.
- Supervise kitchen operations during shifts, ensuring adherence to established standards and procedures.
- Establish and enforce culinary standards and responsibilities, ensuring they are consistently met.
- Identify and appreciate quality ingredients, presentations, and flavors.
- Efficiently manage the assigned kitchen in alignment with the established concept statement.
- Delegate tasks to subordinates, emphasizing the importance of multitasking.
- Regularly assess the performance of team members and provide constructive feedback.
- Maintain a hands-on presence in daily operations, particularly during peak periods.
- Implement flexible scheduling strategies based on business demands.
- Establish and uphold par stocks for operating equipment, supplies, and inventory items.
- Conduct monthly inventory checks to monitor equipment and supply levels.
- Monitor requisitioning, storage, and usage of operating equipment and supplies.
- Conduct daily pre-shift briefings to communicate preparation, service, and menu details to staff.
- Collaborate with the Food & Beverage department to ensure operational efficiency and quality control.
- Handle guest inquiries and complaints courteously and efficiently, escalating issues as necessary.
- Maintain strict adherence to HACCP standards and promptly report any related concerns to superiors.
- Ensure cleanliness and organization in both front and back-of-house areas.
- Coordinate with stewards and chefs to enforce established cleaning schedules.

Desired Candidate Profile:

Qualifications:
- Diploma in Hospitality & Catering.
- Diploma in Professional Cookery.
- Basic Hospitality or Catering training.
- Basic Food Hygiene and HACCP certification.
- Previous experience in a similar capacity preferred, or a minimum of 4 years in a supervisory role.