Junior Sous Chef

Job Description We are looking for a Junior Sous Chef to support our kitchen operations and ensure consistent food quality, productivity and hygiene standards. Key Responsibilities Support the Sous Chef / Head Chef in daily kitchen operations and food production.

Supervise and guide kitchen staff during preparation and service.

Ensure dishes are prepared according to approved recipes, portion sizes and presentation standards.

Monitor food quality and consistency.

Assist with inventory control, stock rotation and ordering requirements.

Monitor food wastage and support cost-control initiatives.

Ensure compliance with food hygiene, workplace safety and kitchen cleanliness standards.

Coordinate with other kitchen sections to ensure smooth service.

Assist with training and development of junior kitchen team members.

Carry out other kitchen operational duties as assigned.

Requirements Relevant culinary or commercial kitchen experience.

Experience in catering, hotel, restaurant or high-volume food production will be advantageous.

Good knowledge of kitchen operations and food hygiene practices.

Able to supervise and work effectively with a kitchen team.

Organised, responsible and hands-on.

Able to work in a fast-paced environment.

Able to work shifts, weekends and public holidays where operationally required.

Skills Food Preparation • Kitchen Operations • Food Safety • Inventory Control • Cost Control • Food Quality Control • Team Supervision • Culinary Skills • Stock Management • Workplace Safety