Junior Sous Chef

Assist Executive Chef in the daily operation of the kitchen.

Supervise and support kitchen staff to ensure efficient food preparation and service.

Ensure all dishes are prepared and presented according to established standards and recipes.

Monitor food quality, freshness, and portion control.

Maintain cleanliness, hygiene, and food safety standards in compliance with HACCP requirements.

Assist with inventory management, stock rotation, and ordering of kitchen supplies.

Support the training and development of junior kitchen team members.

Ensure proper use and maintenance of kitchen equipment.

Help manage kitchen operations during the absence of the Sous Chef.

Minimum 2 years of experience in a professional kitchen, preferably in a supervisory role.

Culinary diploma or relevant professional qualification is an advantage.

Strong knowledge of food preparation techniques, kitchen operations, and food safety standards.

Ability to work in a fast-paced environment and under pressure.

Excellent organizational and time-management skills.

Strong leadership and teamwork abilities.

Flexibility to work shifts, weekends, and public holidays when required.

Good communication skills and a positive attitude.

Proficiency in English is preferred; knowledge of additional languages is an advantage.