JR SOUS CHEF

SEND YOUR CV TO : [email protected] • Kitchen OperationsAssist the Sous Chef and Executive Chef in managing daily kitchen operations. • Ensure smooth and efficient food preparation and service. • Support the team during busy service periods and maintain proper workflow. • Ensure all dishes are prepared according to company recipes, standards, and presentation requirements. • Food Preparation & QualitySupervise and participate in the preparation, cooking, and presentation of food. • Check the quality, freshness, taste, portion size, and presentation of all food items. • Ensure proper food storage, labeling, and rotation using FIFO procedures. • Monitor food temperatures and maintain proper food safety standards. • Team SupervisionAssist in supervising Commis Chefs, Demi Chefs, and other kitchen team members. • Allocate daily tasks and ensure staff follow the assigned responsibilities. • Train and guide junior kitchen staff on cooking techniques, hygiene, and company procedures. • Monitor staff performance, attendance, grooming, and discipline. • Hygiene & Food SafetyMaintain high standards of cleanliness and hygiene throughout the kitchen. • Ensure compliance with HACCP, food safety, and company hygiene procedures. • Conduct regular checks of refrigerators, freezers, workstations, equipment, and storage areas. • Report any hygiene, safety, or food-quality issues to the Sous Chef or Executive Chef immediately. • Inventory & Cost ControlAssist with daily stock checking and inventory control. • Monitor food usage, wastage, and portion control to minimize food costs. • Report shortages, damaged products, expired items, and excessive wastage. • Ensure proper receiving, storage, and handling of food products. • Menu & Production SupportAssist with menu preparation, recipe development, and daily production planning. • Ensure sufficient mise en place is prepared before each service. • Follow standardized recipes and maintain consistency in taste and presentation. • Assist with special events, catering, and large-volume food production when required. • Kitchen AdministrationAssist in maintaining production sheets, temperature logs, cleaning schedules, and other kitchen records. • Communicate daily operational issues to the Sous Chef or Executive Chef. • Assist with shift handovers and ensure proper communication between kitchen teams. • Equipment & SafetyEnsure kitchen equipment is used correctly and safely. • Report damaged or malfunctioning equipment immediately. • Ensure the kitchen operates in accordance with health, safety, and fire-safety requirements. • Leadership & SupportAct as a responsible kitchen leader in the absence of the Sous Chef when assigned. • Maintain a positive and professional working environment. • Coordinate effectively with the service team and other departments to ensure smooth operations. • Perform any other duties reasonably assigned by the Executive Chef, Sous Chef, or Management.

Kitchen Operations: Assist the Sous Chef and Executive Chef in managing daily kitchen operations. Ensure smooth and efficient food preparation and service. Support the team during busy service periods and maintain proper workflow. Ensure all dishes are prepared according to company recipes, standards, and presentation requirements. Food Preparation & Quality: Supervise and participate in the preparation, cooking, and presentation of food. Check the quality, freshness, taste, portion size, and presentation of all food items. Ensure proper food storage, labeling, and rotation using FIFO procedures. Monitor food temperatures and maintain proper food safety standards. Team Supervision: Assist in supervising Commis Chefs, Demi Chefs, and other kitchen team members. Allocate daily tasks and ensure staff follow the assigned responsibilities. Train and guide junior kitchen staff on cooking techniques, hygiene, and company procedures. Monitor staff performance, attendance, grooming, and discipline. Hygiene & Food Safety: Maintain high standards of cleanliness and hygiene throughout the kitchen. Ensure compliance with HACCP, food safety, and company hygiene procedures. Conduct regular checks of refrigerators, freezers, workstations, equipment, and storage areas. Report any hygiene, safety, or food-quality issues to the Sous Chef or Executive Chef immediately. Inventory & Cost Control: Assist with daily stock checking and inventory control. Monitor food usage, wastage, and portion control to minimize food costs. Report shortages, damaged products, expired items, and excessive wastage. Ensure proper receiving, storage, and handling of food products. Menu & Production Support: Assist with menu preparation, recipe development, and daily production planning. Ensure sufficient mise en place is prepared before each service. Follow standardized recipes and maintain consistency in taste and presentation. Assist with special events, catering, and large-volume food production when required. Kitchen Administration: Assist in maintaining production sheets, temperature logs, cleaning schedules, and other kitchen records. Communicate daily operational issues to the Sous Chef or Executive Chef. Assist with shift handovers and ensure proper communication between kitchen teams. Equipment & Safety: Ensure kitchen equipment is used correctly and safely. Report damaged or malfunctioning equipment immediately. Ensure the kitchen operates in accordance with health, safety, and fire-safety requirements. Leadership & Support: Act as a responsible kitchen leader in the absence of the Sous Chef when assigned. Maintain a positive and professional working environment. Coordinate effectively with the service team and other departments to ensure smooth operations. Perform any other duties reasonably assigned by the Executive Chef, Sous Chef, or Management.