Jr/Sous Chef

Responsibilities

Produce high-quality dishes consistently, ensuring excellent presentation and flavor standards

Manage kitchen operations efficiently to meet company culinary and timing standards

Support the Executive Chef in planning and supervising food preparation activities as required

Resolve kitchen issues promptly and take charge during unexpected situations to maintain smooth operations

Monitor inventory levels and manage supply orders to ensure adequate stock availability

Enforce strict compliance with hygiene, sanitation, and food safety regulations to maintain a safe kitchen environment

Maintain cleanliness and organization of the kitchen, including equipment upkeep and proper ingredient storage

Foster a positive, respectful, and professional work environment among colleagues and guests

Lead, mentor, and motivate kitchen staff to perform effectively in a fast-paced environment

Manage time and organize tasks efficiently to meet operational demands

Communicate clearly and collaborate effectively with team members to support food innovation and menu development

Remain calm and effective under pressure to ensure consistent kitchen performance

Adapt to flexible work schedules including shifts, weekends, and holidays as required

Required competencies and certifications

Proven experience in a similar kitchen leadership role

Strong knowledge of culinary techniques, kitchen operations, and food presentation standards

Solid understanding of food safety regulations and hygiene standards

Preferred competencies and qualifications

Strong communication and interpersonal skills