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