Junior Sous Chef

Job description

• Supporting the head chef or kitchen manager in the general running of the kitchen.

• Leading a team of kitchen helpers in cooking and preparing meals, including checking food quality and overseeing cooking techniques.

• Taking responsibility for more technical elements of cuisine.

• Training junior staff and onboarding new employees.

• Designing / helping the head chef to create food and drink menus.

• Working within specified budgets.

• Ensuring the kitchen meets high standards of quality.

• Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.

• Establishing strong relationships with staff in other areas of the business, including managers and front of house teams.

• Deputising for the head chef in their absence.

• Ordering supplies and negotiating with suppliers.

• Managing inventory and keeping control of stock.

• Organising produce and ensuring strict adherence to food hygiene regulations.

• Supervising all food preparation.

• Perform other task and duties when assigned to by the Kitchen Manager/Supervisor/Director.

• Your job title does not define or limit your duties and you may be required to carry out other work within your abilities from time to time.

Job Requirements

• At least 2 years of working experience.

• Basic Food Hygiene certified.

• Effective communication skills

• Ability to work with figures and manage budget.

• Ability to cope under stressful conditions.

• Strong leadership skills and ability to make quick decisions

• Ability to maintain a high level of hygiene and cleanliness in the kitchen.

• Ability to work effectively as part of a team and multitask.

• Possess strong management and organizational skills.

• Able to start immediately.

• Working hours (Monday - Friday and Weekends - If there is any events)