Junior Sous (Hot Kitchen)

Purpose of the Role

To support the Sous Chef in managing daily kitchen operations, ensuring high food quality, operational efficiency, and strong team supervision across hot kitchen production.

Key Responsibilities

1. Kitchen Operations Management

• Assist Sous Chef in overseeing daily hot kitchen operations.

• Ensure smooth service flow during peak periods.

• Step in to lead the kitchen in the absence of Sous Chef.

2. Food Quality & Execution

• Ensure all dishes meet recipe, taste, and presentation standards.

• Monitor portion control and plating consistency.

• Conduct quality checks before food is served.

3. Team Supervision & Training

• Supervise Chef de Partie, Commis, and kitchen assistants.

• Train new staff on SOPs, hygiene standards, and recipes.

• Ensure discipline and teamwork within the kitchen.

4. Cost & Inventory Control

• Assist in stock ordering, receiving, and stock take.

• Monitor food cost and minimize wastage.

• Ensure proper stock rotation (FIFO).

5. Hygiene & Safety Compliance

• Ensure full compliance with NEA food hygiene regulations.

• Maintain cleanliness and proper food storage standards.

• Enforce workplace safety practices.

6. Menu & R&D Support

• Support Sous Chef in menu development and seasonal specials.

• Assist in testing new recipes, including chocolate-inspired savoury dishes.

Requirements

• Minimum 3-5 years of kitchen experience, preferably in caf or restaurant.

• At least 1-2 years in a supervisory role.

• Strong leadership and communication skills.

• Able to work weekends and public holidays.

• Food Hygiene Certificate required.