Junior Sous Chef - #1112846

Key Responsibilities

1. Section Management

• Prepare, cook, and present menu items within your assigned section to the highest standards.

• Maintain consistency in taste, texture, and presentation.

• Ensure mise en place is complete for each service.

• To do proper orderings for ingredients accordingly.

2. Quality Control & Food Safety

• Follow recipes, portion controls, and plating guidelines.

• Monitor freshness, quality, and storage of all ingredients.

• Ensure compliance with food hygiene, safety, and sanitation standards (HACCP or local equivalent).

3. Team Collaboration

• Work closely with other chefs to coordinate timing and service flow.

• Communicate effectively with the Sous Chef and Head Chef on stock needs, menu updates, or issues.

4. Operational Efficiency

• Maintain cleanliness and organization of your station at all times.

• Minimize waste through proper portioning and storage.

• Monitor equipment condition and report faults promptly.

5. Continuous Improvement

• Stay updated on culinary trends and new cooking techniques.

• Suggest improvements to menu items or section workflows when appropriate.

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Skills & Qualifications

• Proven experience as a Jr. Sous Chef or Chef de Partie in a high-quality kitchen (fine dining or michelin starred restaurants).

• Culinary diploma or equivalent professional training preferred.

• Strong knowledge of cooking methods, kitchen equipment, and food safety standards.

• Ability to work calmly and efficiently under pressure.

• Excellent time management and organizational skills.

• Team-oriented mindset with leadership potential.