Junior Sous Chef

1. Kitchen Operations

• Assist in the day-to-day running of the kitchen.
• Oversee specific sections of the kitchen (e.g., grill, pastry, sauces).
• Ensure food preparation meets quality and presentation standards.
• Monitor portion and waste control to maintain profit margins.

2. Team Supervision

• Supervise and support Chef de Partie and Commis Chefs.
• Step in to lead shifts in the absence of the Sous Chef.
• Help train junior staff and monitor performance.
• Delegate tasks and ensure timelines are met during service.

3. Menu and Recipe Execution

• Assist in the development of new dishes and menu planning.
• Follow and enforce recipes and plating standards.
• Give feedback to Sous Chef or Head Chef about possible improvements.

4. Hygiene and Safety

• Ensure all kitchen areas follow food safety and sanitation regulations.
• Conduct and record temperature checks and cleaning schedules.
• Ensure HACCP procedures are followed (if applicable).

5. Inventory and Cost Control

• Assist in stock management: ordering, receiving, and stock rotation.
• Minimize food waste and manage kitchen resources efficiently.
• Help track food costs and contribute to budgeting efforts.

6. Coordination and Communication

• Communicate effectively with front-of-house staff and other departments.
• Report issues to Sous Chef or Executive Chef.
• Participate in kitchen briefings and handovers.

7. Shift & Service Leadership

• Lead kitchen operations during assigned shifts.
• Ensure smooth and timely service, especially during peak hours.
• Troubleshoot problems quickly (equipment, supply shortages, staff issues).

Typical Reporting Line:

• Reports to: Sous Chef or Head Chef
• Supervises: Chef de Partie, Commis Chefs, Kitchen Porters (if applicable)

Key Skills:

• Strong culinary skills in multiple kitchen sections
• Leadership and team coordination
• Time management and multitasking
• Attention to detail in food presentation
• Knowledge of health & safety practices