Junior Sous Chef

Junior Sous Chef - Entrepot Restaurant

We are seeking a committed and motivated Junior Sous Chef to join our culinary team. The Junior Sous Chef supports the Sous Chef and Head Chef in daily kitchen operations, food preparation, and team supervision.

Responsibilities:

Culinary Execution

• Assist the Sous Chef and Head Chef in the preparation and execution of menu items, ensuring consistency in taste, presentation, and portion control

• Uphold established recipes, plating standards, and cooking methods

• Demonstrate sound cooking techniques and support juniors through hands-on guidance

Kitchen Operations Support

• Support day-to-day kitchen operations including food production, mise en place planning, and service execution

• Assist with inventory checks, stock rotation, and ordering based on assigned sections

• Monitor kitchen equipment and report maintenance issues promptly

Team Supervision & Training

• Supervise commis chefs and kitchen assistants during assigned shifts

• Support onboarding and on-the-job training of junior kitchen staff

• Foster a positive, disciplined, and team-oriented kitchen environment

Quality & Cost Control

• Assist in monitoring food quality, portion control, and wastage reduction

• Support basic food costing exercises and adherence to approved cost parameters

• Ensure correct storage, labeling, and FIFO practices are followed

Food Safety & Hygiene

• Ensure strict compliance with food safety, hygiene, and sanitation standards

• Support HACCP implementation and daily hygiene checks

• Ensure proper handling of equipment and cleaning chemicals to maintain a safe working environment

Administrative & Reporting Duties

• Assist in maintaining kitchen logs, temperature records, and cleaning schedules

• Support roster execution and attendance tracking for assigned sections

• Ordering via Inventory Management

• Provide feedback to Sous Chef / Head Chef on operational challenges and team performance

Requirements:

You have:

• Proven experience as a Junior Sous Chef, Chef de Partie, or equivalent role

• Solid foundational culinary skills with the ability to work across multiple sections

• Basic knowledge of food safety, hygiene standards, and kitchen operations

• Good organizational and time-management skills

• A positive attitude, willingness to learn, and the ability to work under pressure

• Clear communication skills and a team-focused mindset

• Basic understanding of food cost control and HACCP principle

• Basic administrative and computer literacy skills, including:

  • Proficiency in Microsoft Office (Word, Excel, Outlook)

  • Ability to manage simple reports, inventories, and documentation digitally

  • Comfortable with email communication, digital filing, and basic data entry