Junior Sous Chef

Responsibilities

• Support the Head Chef in daily kitchen operations.
• Lead kitchen service and ensure consistency across all sections.
• Train, mentor, and supervise junior team members.
• Assist with menu execution, food costing, inventory, and ordering.
• Maintain high standards of food quality, hygiene, and kitchen organization.
• Help drive a positive and professional kitchen culture.

Requirements

• Minimum 3–4 years of culinary experience in professional kitchens.
• Previous supervisory experience preferred.
• Strong leadership and communication skills.
• Ability to work efficiently in a high-volume environment.