Junior Sous Chef - #1173481

Assistance in Kitchen Operations: Assist the Sous Chef in managing the kitchen team and daily operations.

Ensure food preparation, cooking, and presentation are in line with the restaurant’s standards.

1. Menu Planning and Development: Collaborate with the Sous Chef and other chefs in developing new dishes and menu items. Ensure all recipes are followed accurately and consistently.
2. Training and Supervision: Train and supervise junior kitchen staff, ensuring they adhere to recipes and kitchen hygiene standards. Provide guidance and support to maintain high productivity and efficiency.
3. Quality Control: Monitor food quality and presentation before it is served to guests. Ensure all food safety regulations and guidelines are followed.
4. Inventory Management: Assist in ordering and maintaining inventory of food and kitchen supplies. Control food waste and manage kitchen expenses within budgetary guidelines.
5. Kitchen Hygiene and Safety: Maintain cleanliness and organization of the kitchen and equipment. Ensure compliance with sanitation and safety regulations.
6. Communication and Collaboration: Coordinate with other departments, such as front-of-house staff, to ensure smooth service. Communicate effectively with the kitchen team and management.
7. Problem Solving and Adaptability: Address any issues that arise in the kitchen promptly and professionally. Be adaptable and able to handle changing priorities and demands.
8. Leadership and Teamwork: Lead by example in professionalism and work ethic. Foster a positive and collaborative work environment among kitchen staff.
9. Continuous Improvement: Stay updated with industry trends and techniques. Strive for personal and professional growth in culinary skills and knowledge.