Junior Sous Chef

Key responsibilities

• Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation
• Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets adhered through effective control systems
• Oversee the cleanliness, hygiene and maintenance of the kitchen and ensure compliance with all applicable food safety and regulations
• Exhibit culinary talent and expertise by performing tasks while leading and coaching the staff and managing all food related production
• Assume duties and responsibilities in the absence of the Sous Chef

Requirements

• At least 2 years of relevant working experience in F&B establishments of a similar niche
• Understanding of basic food hygiene practices
• A team player with good and effective communication and interpersonal skills
• Adaptability to change and willingness to embrace new ideas and processes
• Ability to work unsupervised and deliver quality work