Junior Sous Chef

Responsibilities • Following directions provided by the head chef • Collaborating with the whole culinary team to ensure high-quality food and service • Keeping the kitchen safe and sanitary • Stocktaking and ordering supplies • Assisting in other areas of the kitchen when required • Handling any problems that may arise Qualifications • Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields • Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2 • At least 2 years experience working in a similar role • Ability to work well alone and in a team • Passion for delivering great food and service • Knowledge of safety and sanitation practices • Flexibility in working hours subject to the demands of the business