JUNIOR SOUS CHEF

Assists the Executive Chef and Sous Chefs in managing and overseeing the culinary operations of the kitchen. Plays a key role in maintaining high standards of food quality, creativity, and presentation while ensuring a smooth and efficient kitchen operation.

Key Responsibilities:

• Assist the Executive Chef and Sous Chefs in planning and directing food preparation activities, ensuring adherence to recipes, standards, and quality specifications.
• Supervise and coordinate the activities of kitchen staff, including line cooks, prep cooks, and kitchen assistants, providing guidance, training, and support as needed.
• Assist in menu development, recipe creation, and culinary innovation, collaborating with the culinary team to create unique and memorable dining experiences.
• Ensure proper storage, handling, and labeling of food items to prevent spoilage, contamination, and waste, in accordance with health and safety regulations.
• Monitor inventory levels of food and supplies, assisting in ordering and purchasing to maintain adequate stock levels while minimizing costs.
• Maintain cleanliness, organization, and sanitation standards in the kitchen, including equipment, utensils, and work areas, to ensure a safe and hygienic environment.
• Assist in scheduling kitchen staff, coordinating shifts and assignments to optimize productivity and efficiency in kitchen operations.
• Prepare and cook menu items as needed, demonstrating proficiency in a variety of cooking techniques, including sautéing, grilling, roasting, and frying.
• Assist in special culinary projects, events, and promotions, contributing creative ideas and executing tasks with attention to detail and precision.