Junior Executive Sous Chef

The Junior Executive Sous Chef will assist the Executive Chef and executive Sous Chef in managing kitchen operations, supervising staff, and ensuring food quality and consistency.

• Supervision and Staff Management:

Overseeing kitchen staff, ensuring they follow procedures, and maintaining a positive and efficient work environment. 

• Food Preparation and Quality Control:

Ensuring food is prepared to the highest standards, monitoring food quality, and maintaining consistency in taste and presentation. 

• Menu Planning and Development:

Assisting with menu planning, recipe development, and special event planning. 

• Inventory Management:

Monitoring inventory levels, assisting with ordering supplies, and minimizing waste. 

• Maintaining Hygiene and Safety:

Ensuring kitchen cleanliness, adhering to food safety regulations, and maintaining equipment in good working order. 

• Training and Mentorship:

Guiding and training junior kitchen staff, fostering a positive learning environment. 

• Operational Support:

Assisting the Executive and Sous Chefs with daily kitchen operations and taking charge in their absence. 

Skills and Qualifications:

• Strong culinary skills and knowledge of various cooking techniques.
• Experience in a supervisory role within a kitchen environment.
• Excellent communication and interpersonal skills.
• Ability to work under pressure and meet deadlines.
• Knowledge of food safety and hygiene regulations.