junior sous chef

Job Purpose: A Junior sous chef assumes the role of cost controlling and maintaining food cost, and supervises storage, stocking, and sanitation procedures. The Junior sous chef assists in the management and training of new personnel, scheduling staff work hours, and doing performance Responsibilities / Duties: ·                Following directions provided by the head chef ·                Collaborating with the whole culinary team to ensure high-quality food and service ·                Keeping the kitchen safe and sanitary ·                Stocktaking and ordering supplies ·                Assisting in other areas of the kitchen when required ·                Handling any problems that may arise Skills/Qualifications: ·                Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2 ·                At least 2 years’ experience working in a similar role ·                Ability to work well alone and in a team ·                Passion for delivering great food and service ·                Knowledge of safety and sanitation practices ·                Flexibility in working hours subject to the demands of the business