The posting
Job Description
We are looking for a Junior Sous Chef to support our kitchen operations and ensure consistent food quality, productivity and hygiene standards.
Key Responsibilities
- Support the Sous Chef / Head Chef in daily kitchen operations and food production.
- Supervise and guide kitchen staff during preparation and service.
- Ensure dishes are prepared according to approved recipes, portion sizes and presentation standards.
- Monitor food quality and consistency.
- Assist with inventory control, stock rotation and ordering requirements.
- Monitor food wastage and support cost-control initiatives.
- Ensure compliance with food hygiene, workplace safety and kitchen cleanliness standards.
- Coordinate with other kitchen sections to ensure smooth service.
- Assist with training and development of junior kitchen team members.
- Carry out other kitchen operational duties as assigned.
Requirements
- Relevant culinary or commercial kitchen experience.
- Experience in catering, hotel, restaurant or high-volume food production will be advantageous.
- Good knowledge of kitchen operations and food hygiene practices.
- Able to supervise and work effectively with a kitchen team.
- Organised, responsible and hands-on.
- Able to work in a fast-paced environment.
- Able to work shifts, weekends and public holidays where operationally required.
Skills
Food Preparation • Kitchen Operations • Food Safety • Inventory Control • Cost Control • Food Quality Control • Team Supervision • Culinary Skills • Stock Management • Workplace Safety



