Junior Sous Chef / 5 days

Job Responsibilities • Assist in developing new menu options that reflect seasonal ingredients and evolving customer preferences. • Support the planning and preparation of meal designs in collaboration with the Executive Chef. • Ensure kitchen operations run smoothly and in a timely manner during service. • Handle and resolve customer concerns professionally when escalated. • Monitor and maintain kitchen inventory; place orders for supplies when necessary. • Provide guidance and support to junior kitchen staff in food preparation, line cooking, and plating. • Participate in the recruitment, training, and mentoring of new kitchen employees to uphold restaurant standards. • Prepare staff schedules, monitor attendance, and evaluate kitchen team performance. • Uphold and enforce strict adherence to food safety, sanitation, and workplace safety standards. • Take charge of managing kitchen operations in the absence of the Executive Chef. Job Requirements • Minimum 2 years of experience in a similar role within a restaurant or hotel kitchen. • Strong knowledge of culinary methods, kitchen equipment, and operational best practices. • Proficient in MS Office and restaurant software systems for scheduling and inventory. • Demonstrated leadership and teamwork skills , with the ability to motivate and manage a kitchen team. • Strong communication and interpersonal skills, with a proactive and solution-oriented approach. • Passionate about food, creativity, and maintaining high standards in culinary execution.