Junior Sous Chef

Job Summary:

The Junior Sous Chef assists the Senior Sous Chef and Executive Chef in managing kitchen operations, supervising staff, and ensuring high-quality food preparation and presentation. This role is a developmental leadership position, ideal for an experienced line cook or commis chef ready to take on more responsibility and advance their culinary career.

Key Responsibilities:

1. Kitchen Support & Operations

• Assist in daily food preparation, cooking, and plating according to the restaurant's standards.
• Maintain consistency in taste, portioning, and presentation.
• Ensure ingredients are prepared, stored, and handled safely.
• Support smooth workflow across all kitchen stations.

2. Team Supervision & Development

• Assist in supervising junior kitchen staff and line cooks.
• Provide guidance and on-the-job training to less experienced staff.
• Support a collaborative and professional kitchen environment.

3. Food Safety & Hygiene

• Adhere to hygiene, sanitation, and safety regulations (HACCP standards).
• Monitor proper storage, rotation, and labeling of ingredients.
• Ensure compliance with all food safety policies.

4. Inventory & Cost Awareness

• Assist in stock management, ingredient preparation, and minimizing waste.
• Support cost control measures while maintaining quality and presentation.
• Communicate supply needs to the Senior Sous Chef or Executive Chef.

5. Menu Support & Creativity

• Contribute ideas for menu items and specials under supervision.
• Support implementation of seasonal menus and new recipes.
• Maintain high culinary standards while learning and developing new skills.