Junior Sous Chef

Job Description We are looking for a Junior Sous Chef to support our kitchen operations and ensure consistent food quality, productivity and hygiene standards. Key Responsibilities • Support the Sous Chef / Head Chef in daily kitchen operations and food production. • Supervise and guide kitchen staff during preparation and service. • Ensure dishes are prepared according to approved recipes, portion sizes and presentation standards. • Monitor food quality and consistency. • Assist with inventory control, stock rotation and ordering requirements. • Monitor food wastage and support cost-control initiatives. • Ensure compliance with food hygiene, workplace safety and kitchen cleanliness standards. • Coordinate with other kitchen sections to ensure smooth service. • Assist with training and development of junior kitchen team members. • Carry out other kitchen operational duties as assigned. Requirements • Relevant culinary or commercial kitchen experience. • Experience in catering, hotel, restaurant or high-volume food production will be advantageous. • Good knowledge of kitchen operations and food hygiene practices. • Able to supervise and work effectively with a kitchen team. • Organised, responsible and hands-on. • Able to work in a fast-paced environment. • Able to work shifts, weekends and public holidays where operationally required. Skills Food Preparation • Kitchen Operations • Food Safety • Inventory Control • Cost Control • Food Quality Control • Team Supervision • Culinary Skills • Stock Management • Workplace Safety