Junior Sous Chef

Roles & Responsibilities

Job Summary:

We are seeking a skilled Junior Sous Chef to support our Head Chef and uphold kitchen standards. The ideal candidate will be an essential member of the culinary team dedicated to providing exceptional quality and service to our guests. The Junior Sous Chef prepares dishes per guest orders, with production requirements and quality standards while maintaining a safe and sanitary work environment.

Job Description:

• Support the Head Chef and the team in ensuring smooth daily operations
• Maintain the quality, quantity, and accuracy of food items prepared and presented according to company and Head Chef-approved recipes.
• Verify that all ordered ingredients are received in the correct quantity and stored under proper conditions.
• Ensure all food handling and hygiene practices comply with NEA standards.
• Lead, train, evaluate and motivate kitchen staff to maintain cultural values and food production standards.
• Support food and menu planning, event menu preparation, food costing and quality control.
• Perform other ad hoc duties as assigned.

Job Requirements & Qualifications:

• At least 1 to 2 years of relevant experience with Asia/ Western cuisine
• Must have completed the Basic Food Hygiene course.
• Able to manage and uphold sanitation and hygiene standards.
• Team player but also able to work independently
• Possesses strong initiative and a proactive attitude.
• Able to multi-task and thrive in a fast-paced environment
• Able to work on rotating shifts, weekends and public holiday

Tell employers what skills you have

Quality Control
Quality Management
Cooking
Food Cost Management
Stress
Team Spirit
Food and Hygiene Policies
Problem Solving
meals management
Sanitation
shifts schedules
HACCP
Scheduling
Initiative
Catering
Recipe Testing
preparation of events
Able To Work Independently
Kitchen Management