JUNIOR SOUS CHEF

Job Responsibility

• Assist in coordinating daily food preparation, cooking and meal service under the guidance of the Executive Chef or Sous Chef.
• Prepare meals according to approved recipes, portion sizes and dietary instructions, including special diets for patients.
• Guide cooks and kitchen assistants in assigned tasks and monitor their work to maintain consistent standards.
• Support the supervision of an assigned kitchen section and take responsibility for routine operations when delegated.
• Follow food safety, hygiene and sanitation procedures, and ensure work areas and equipment are kept clean.
• Check food quality, portions and presentation before service, and report any concerns to the supervising chef.
• Follow allergen management procedures and instructions for special meals to prevent cross-contact.
• Assist with receiving, checking, storing and rotating ingredients, and highlight stock shortages or quality issues.
• Help maintain records of food preparation, stock usage, temperatures and wastage.
• Work closely with the kitchen team to meet meal production and service schedules.

Job Requirements

• Relevant kitchen experience as a Chef de Partie, Senior Cook or in a similar role, with readiness to take on junior supervisory responsibilities.
• Experience in healthcare catering, institutional kitchens or high-volume meal production is an advantage.
• Basic understanding of food safety, hygiene and allergen management.
• Willingness to learn healthcare dietary requirements and follow approved meal preparation instructions.
• Able to guide a small team, communicate clearly and work well in a busy kitchen.
• Able to work a 6-day work week.