Jr/Sous Chef

Responsibilities

• Produce high-quality dishes consistently, ensuring excellent presentation and flavor standards
• Manage kitchen operations efficiently to meet company culinary and timing standards
• Support the Executive Chef in planning and supervising food preparation activities as required
• Resolve kitchen issues promptly and take charge during unexpected situations to maintain smooth operations
• Monitor inventory levels and manage supply orders to ensure adequate stock availability
• Enforce strict compliance with hygiene, sanitation, and food safety regulations to maintain a safe kitchen environment
• Maintain cleanliness and organization of the kitchen, including equipment upkeep and proper ingredient storage
• Foster a positive, respectful, and professional work environment among colleagues and guests
• Lead, mentor, and motivate kitchen staff to perform effectively in a fast-paced environment
• Manage time and organize tasks efficiently to meet operational demands
• Communicate clearly and collaborate effectively with team members to support food innovation and menu development
• Remain calm and effective under pressure to ensure consistent kitchen performance
• Adapt to flexible work schedules including shifts, weekends, and holidays as required

Required competencies and certifications

• Proven experience in a similar kitchen leadership role
• Strong knowledge of culinary techniques, kitchen operations, and food presentation standards
• Solid understanding of food safety regulations and hygiene standards

Preferred competencies and qualifications

• Strong communication and interpersonal skills