Jr/Sous Chef

Job Summary

Assist in developing and designing food and beverage menus while producing high-quality dishes. Lead kitchen operations to meet culinary and timing standards, manage inventory, enforce hygiene and safety compliance, and foster a professional work environment.

Responsibilities

• Develop and design food and beverage menus in collaboration with the culinary team to introduce new and seasonal offerings
• Produce high-quality dishes consistently, ensuring excellent presentation and flavor standards
• Manage kitchen operations efficiently to meet company culinary and timing standards
• Support the Executive Chef in planning and supervising food preparation activities as required
• Resolve kitchen issues promptly and take charge during unexpected situations to maintain smooth operations
• Monitor inventory levels and manage supply orders to ensure adequate stock availability