Junior Sous Chef
Description
Responsibilities
Actively participate in daily food preparation, cooking, plating and kitchen service.
Assist the Head Chef and Sous Chef in overseeing daily kitchen operations and ensuring smooth service.
Supervise and support kitchen staff while maintaining consistency in food quality, presentation and portion control.
Guide and train junior kitchen staff through hands-on coaching and daily supervision.
Assist with menu execution, food costing, inventory management, stock ordering and wastage control.
Ensure compliance with food safety, hygiene and workplace safety standards.
Work closely with the kitchen and service teams to maintain efficient operations during busy service periods.
Requirements
Minimum 3 years of relevant culinary experience in a restaurant or professional kitchen.
Prior supervisory experience or experience as a Senior Chef de Partie is preferred.
Strong hands-on cooking skills with good knowledge of kitchen operations and food preparation.
Able to lead by example and work alongside the kitchen team during service.
Good communication, leadership and organisational skills.
Able to work efficiently in a fast-paced environment.
Possess a valid WSQ Food Safety Course Level 1 certification or be willing to obtain the required certification before handling food.
Able to work rostered shifts, including weekends and public holidays.