Junior Sous Chef

The Junior Sous Chef plays a key role in supporting the Sous Chef and Head Chef in the daily operations of the kitchen. This position is responsible for supervising kitchen staff, maintaining food quality standards, assisting with menu development, and ensuring smooth service. The Junior Sous Chef acts as a bridge between senior chefs and the rest of the kitchen team, ensuring consistency, efficiency, and high standards at all times.

Key Responsibilities:

Assist the Sous Chef and Head Chef in managing daily kitchen operations.

Supervise and support junior kitchen staff, ensuring tasks are completed efficiently.

Ensure all dishes are prepared and presented to the highest standard.

Assist in planning and creating menus, including specials.

Maintain high standards of hygiene, cleanliness, and food safety (HACCP compliance).

Monitor portion control, waste management, and stock rotation.

Help manage inventory, ordering, and receiving of supplies.

Ensure smooth service during busy periods by coordinating with the kitchen team.

Train, mentor, and motivate junior staff to improve skills and performance.

Step in and take charge of the kitchen in the absence of the Sous Chef.

Skills & Requirements:

Proven experience as a Chef de Partie or similar role in a professional kitchen.

Strong culinary knowledge with the ability to prepare a wide variety of dishes.

Excellent leadership and communication skills.

Ability to perform well under pressure and maintain consistency during busy service.

Strong knowledge of food hygiene and safety regulations.

Creativity and passion for food presentation and innovation.

Flexibility to work evenings, weekends, and holidays as required.

Education & Qualifications:

Culinary degree/diploma or equivalent professional training (preferred).

Food Safety & Hygiene certification (required).

Opportunities:

Growth and progression to Sous Chef role.

Ongoing training and professional development.

Chance to contribute creatively to menus and kitchen improvements.