Junior Sous Chef

Job Description

• Assist the Sous Chef and Executive Chef in overseeing the daily kitchen operations, ensuring smooth and efficient food production and service.

• Supervise and coordinate the activities of kitchen colleagues, ensuring all dishes are prepared and presented according to established recipes, quality standards, and presentation guidelines.

• Ensure consistency in food quality, taste, portioning, and presentation, maintaining the highest standards of culinary excellence.

• Support the development and execution of seasonal menus, daily specials, and innovative dishes, incorporating fresh, high-quality ingredients.

• Maintain a strong understanding of Italian cuisine, cooking techniques, traditional recipes, and modern culinary trends.

• Ensure all food preparation and cooking activities are carried out efficiently and in accordance with established standards and procedures.

• Monitor food stock levels, ensure proper storage, and assist with inventory control, ordering, and minimizing food waste.

• Ensure strict compliance with food safety, hygiene, sanitation, and HACCP standards at all times.

• Monitor kitchen cleanliness, equipment maintenance, and organization, ensuring all workstations are properly maintained.

• Train, guide, and motivate Commis Chefs and other kitchen colleagues, supporting their professional development and performance.

• Work closely with the service team to ensure timely food delivery, smooth coordination, and guest satisfaction.

• Assist in controlling food costs through effective portion control, stock management, and minimizing wastage.

• Maintain a hands-on approach during service, ensuring consistency, efficiency, and attention to detail, particularly during busy operations.

• Perform any other duties and responsibilities as assigned by the Executive Chef or Sous Chef.

Qualifications

• Diploma or Degree in Culinary Arts, Professional Cookery, or a related field.

• Minimum 3–5 years of experience in a professional kitchen, preferably within an upscale restaurant or luxury hospitality environment.

• Previous experience in a Junior Sous Chef or senior Chef de Partie position is preferred.

• Strong knowledge of Italian cuisine, traditional cooking techniques, and contemporary culinary trends.

• Excellent knowledge of food preparation, cooking methods, ingredient selection, and presentation standards.

• Good understanding of food costing, inventory management, portion control, and stock rotation.

• Knowledge of HACCP, food safety, and hygiene standards.

• Ability to lead, motivate, and develop kitchen colleagues.

• Strong organizational, communication, and time-management skills.

• Ability to work under pressure in a fast-paced kitchen environment.

• Creative mindset with a strong passion for food quality, consistency, and culinary excellence.

• Flexibility to work shifts, weekends, and public holidays as required.

Additional Information