Junior Sous Chef

Responsibilities • Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals • Helps control and direct the food preparation process efficiently and professionally • Ensures that the kitchen runs on schedule and that food and related services are of a high grade • Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind • Helps create meals using new or current culinary inventions or as the business prescribes • Approves and polishes dishes before they are delivered and served to customers • Produces quality menu that could change seasonally as the business requires • Places equipment, tools or ingredient orders in response to possible detected shortfalls • When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards • Follows and strictly implements all food and sanitary rules as well as safety guidelines Qualifications & Requirements • Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields • Three (3) years of experience as a sous chef • Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2 • Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods • Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2 • Quick in picking up concepts and possesses good logical and analytical problem-solving skills • Able to grasp business requirements and processes • Good understanding of computer software such as POS, restaurant management system, and Microsoft Office • Service oriented, meticulous, attention to detail