Junior Sous Chef / 5 days

Job Responsibilities

• Assist in developing new menu options that reflect seasonal ingredients and evolving customer preferences.
• Support the planning and preparation of meal designs in collaboration with the Executive Chef.
• Ensure kitchen operations run smoothly and in a timely manner during service.
• Handle and resolve customer concerns professionally when escalated.
• Monitor and maintain kitchen inventory place orders for supplies when necessary.
• Provide guidance and support to junior kitchen staff in food preparation, line cooking, and plating.
• Participate in the recruitment, training, and mentoring of new kitchen employees to uphold restaurant standards.
• Prepare staff schedules, monitor attendance, and evaluate kitchen team performance.
• Uphold and enforce strict adherence to food safety, sanitation, and workplace safety standards.
• Take charge of managing kitchen operations in the absence of the Executive Chef.

Job Requirements

• Minimum 2 years of experience in a similar role within a restaurant or hotel kitchen.
• Strong knowledge of culinary methods, kitchen equipment, and operational best practices.
• Proficient in MS Office and restaurant software systems for scheduling and inventory.
• Demonstrated leadership and teamwork skills, with the ability to motivate and manage a kitchen team.
• Strong communication and interpersonal skills, with a proactive and solution-oriented approach.
• Passionate about food, creativity, and maintaining high standards in culinary execution.