Junior Sous Chef (Fulltime)
As a Junior Sous Chef, you support the Sous Chef in leading daily kitchen operations, supervising culinary teams, and ensuring consistent food quality, safety, and presentation standards. You oversee production, coach junior staff, maintain HACCP compliance, and help deliver exceptional dining experiences through efficient and professional kitchen management.
Kiko bo ta bai hasi?
Support the Sous Chef in overseeing daily kitchen operations and ensuring efficient production within your assigned section.
Assist with inventory management, stock control, and preparing requisitions to maintain optimal par levels.
Monitor food quality, portion control, and presentation to ensure consistency with established standards.
Supervise, coach, and support Chef de Partie, Demi Chef de Partie, and Commis Chefs while fostering a positive team environment.
Conduct line checks before service to verify food quality, temperatures, and presentation standards.
Ensure all food products are properly stored, labeled, and handled according to FIFO, HACCP, and food safety standards.
Maintain a clean, organized, and hygienic kitchen while enforcing food safety and sanitation procedures.
Work closely with the Sous Chef and culinary team to deliver exceptional dining experiences and maintain smooth kitchen operations.
Bo perfil:
Culinary degree or equivalent professional training.
Minimum 2–3 years of culinary experience with demonstrated progression toward a supervisory role.
Solid knowledge of cooking techniques, kitchen operations, and food safety standards.
Experience in a hotel, resort, or high-volume kitchen is an advantage.
Good leadership, communication, and organizational skills.
Basic knowledge of food costing, inventory management, and production planning is an advantage.
Able to work flexible hours, including weekends and public holidays.
HACCP certification or willingness to obtain one.
Loke nos ta ofresé:
Transpòrte di un lugá designá pa trabou i visevèrsa.
Kompensashon di dianan di vakansi.
Bónùs pa prestashon i rekonosementu.
Areglo di penshun.
Alimento durante turno di trabou.
Oportunidat di kresementu i desaroyo profeshonal.
Kondishon ekselente di trabou i salario kompetitivo.