Junior Sous Chef

Responsibilities :

• Handle the operational aspects of food licensing and ensure compliance with SFA food hygiene standards.
• Collaborate with the Sous Chef / Executive Chef to plan menus, including preparing sample menu items for evaluation before adding them to the menu.
• Responsible for the standard quality and quantity of food produced.
• Research market trends for new food items, update the menu periodically, and develop standardized recipes with photos.
• Oversee the day-to-day operations of various food service production and be accountable to guest feedback in the absence of Sous Chef / Executive Chef
• Conduct daily and monthly inventory checks.
• Maintain food cost efficiency.

Requirements :