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