Junior Sous Chef

Your tasks

• Actively participate in daily food preparation, cooking, plating and kitchen service.
• Assist the Head Chef and Sous Chef in overseeing daily kitchen operations and ensuring smooth service.
• Supervise and support kitchen staff while maintaining consistency in food quality, presentation and portion control.
• Guide and train junior kitchen staff through hands-on coaching and daily supervision.
• Assist with menu execution, food costing, inventory management, stock ordering and wastage control.
• Ensure compliance with food safety, hygiene and workplace safety standards.
• Work closely with the kitchen and service teams to maintain efficient operations during busy service periods.

Requirements

• Minimum 3 years of relevant culinary experience in a restaurant or professional kitchen.
• Prior supervisory experience or experience as a Senior Chef de Partie is preferred.
• Strong hands-on cooking skills with good knowledge of kitchen operations and food preparation.
• Able to lead by example and work alongside the kitchen team during service.
• Good communication, leadership and organisational skills.
• Able to work efficiently in a fast-paced environment.
• Possess a valid WSQ Food Safety Course Level 1 certification or be willing to obtain the required certification before handling food.
• Able to work rostered shifts, including weekends and public holidays.