Junior Sous Chef Job Description
The Junior Sous Chef will be responsible for managing daily kitchen activities, including menu preparation and food quality. This role requires a high level of organization and leadership to effectively oversee the kitchen team.
Key Responsibilities:
* Manage daily kitchen operations, ensuring smooth service delivery and maintaining high food standards.
* Assist in planning and directing food preparation when necessary, working closely with the Head Chef to ensure efficient workflow.
* Resourcefully solve issues that arise and seize control of problematic situations, demonstrating exceptional problem-solving skills and composure under pressure.
* Order supplies to stock inventory appropriately, maintaining accurate records of inventory levels and quantities.
* Maintain a positive and professional approach with co-workers and customers, fostering a collaborative and respectful work environment.
Requirements:
* At least 3 years of experience as a Junior Sous Chef, with a proven track record of success in kitchen management and staff supervision.
* Deep understanding of various cooking methods, ingredients, equipment, and procedures, with the ability to adapt to changing culinary trends and techniques.
* Excellent record of kitchen and staff management, with a focus on efficiency, productivity, and customer satisfaction.
* Ability to work under pressure, prioritizing tasks and managing time effectively to meet deadlines and maintain high standards.
* Accuracy and speed in handling emergency situations and providing solutions, demonstrating quick thinking and decisive action.
* Familiarity with industry's best practices, staying up-to-date with the latest developments and innovations in the culinary field.
* Experience with open fire grill is a plus, but not required.