Junior Sous Chef

Roles and Responsibilities:

• Kitchen Leadership: Assist the Executive Chef in overseeing the entire kitchen operation, including staff supervision, food production, and quality control
• Menu Planning: Collaborate with the Executive Chef in planning and designing menus, creating new dishes, and ensuring that food offerings meet quality and cost standards
• Staff Management: Manage and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants
• Assign tasks, set expectations, and ensure a well-functioning kitchen team
• Quality Control: Maintain high standards of food quality, presentation, taste, and consistency for all dishes
• Recipe Development: Contribute to the creation, refinement, and standardization of recipes, portion control, and cooking techniques
• Inventory Management: Oversee inventory levels, minimize waste, and manage food costs and procurement of high-quality ingred...