(JAP CUISINE) JUNIOR SOUS CHEF
$ 3,100 - $ 3,100 / month
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SUMMARY
The role of a Junior Sous Chef is to work alongside the Sous Chef to manage daily kitchen activities, including overseeing staff, assist with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Ensures food quality and consistency by following designated recipes.
RESPONSIBILITIES
Leads kitchen team in the absence of the Sous Chef
Provides guidance to junior kitchen team members, including but not limited, to line cooking, food preparation, and dish plating
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
Keeps cooking stations stocked, especially before and during the peak operation hours
Assist in hiring and training of new kitchen team member to meet/exceed restaurant and kitchen standards
Manages food and product ordering by keeping records and minimizes waste
Works with existing systems to improve waste reduction and manage budgetary concerns
Supervises all food preparation and presentation to ensure quality and restaurant standards
Assist Sous Chef in maintaining kitchen organization, team competency, and training opportunities
Assist Sous Chef with menu creation
Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.
Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
Follows and adheres to Company policies, processes, and procedures accordingly
To attend trainings/meetings as and when required
Adhoc duties/projects assigned by Supervisor
REQUIREMENTS
Minimum Diploma in Culinary Arts or equivalent
5 years of relevant working experience in a similar capacity
Able to lead and is a team player
Good planning and organizing skills
Excellent communication and interpersonal skills
Good Microsoft Office skills
Able to work in a fast paced environment
The role of a Junior Sous Chef is to work alongside the Sous Chef to manage daily kitchen activities, including overseeing staff, assist with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Ensures food quality and consistency by following designated recipes.
RESPONSIBILITIES
Leads kitchen team in the absence of the Sous Chef
Provides guidance to junior kitchen team members, including but not limited, to line cooking, food preparation, and dish plating
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
Keeps cooking stations stocked, especially before and during the peak operation hours
Assist in hiring and training of new kitchen team member to meet/exceed restaurant and kitchen standards
Manages food and product ordering by keeping records and minimizes waste
Works with existing systems to improve waste reduction and manage budgetary concerns
Supervises all food preparation and presentation to ensure quality and restaurant standards
Assist Sous Chef in maintaining kitchen organization, team competency, and training opportunities
Assist Sous Chef with menu creation
Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.
Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
Follows and adheres to Company policies, processes, and procedures accordingly
To attend trainings/meetings as and when required
Adhoc duties/projects assigned by Supervisor
REQUIREMENTS
Minimum Diploma in Culinary Arts or equivalent
5 years of relevant working experience in a similar capacity
Able to lead and is a team player
Good planning and organizing skills
Excellent communication and interpersonal skills
Good Microsoft Office skills
Able to work in a fast paced environment