JR SOUS CHEF

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• Kitchen OperationsAssist the Sous Chef and Executive Chef in managing daily kitchen operations.
• Ensure smooth and efficient food preparation and service.
• Support the team during busy service periods and maintain proper workflow.
• Ensure all dishes are prepared according to company recipes, standards, and presentation requirements.
• Food Preparation & QualitySupervise and participate in the preparation, cooking, and presentation of food.
• Check the quality, freshness, taste, portion size, and presentation of all food items.
• Ensure proper food storage, labeling, and rotation using FIFO procedures.
• Monitor food temperatures and maintain proper food safety standards.
• Team SupervisionAssist in supervising Commis Chefs, Demi Chefs, and other kitchen team members.
• Allocate daily tasks and ensure staff follow the assigned responsibilities.
• Train and guide junior kitchen staff on cooking techniques, hygiene, and company procedures.
• Monitor staff performance, attendance, grooming, and discipline.
• Hygiene & Food SafetyMaintain high standards of cleanliness and hygiene throughout the kitchen.
• Ensure compliance with HACCP, food safety, and company hygiene procedures.
• Conduct regular checks of refrigerators, freezers, workstations, equipment, and storage areas.
• Report any hygiene, safety, or food-quality issues to the Sous Chef or Executive Chef immediately.
• Inventory & Cost ControlAssist with daily stock checking and inventory control.
• Monitor food usage, wastage, and portion control to minimize food costs.
• Report shortages, damaged products, expired items, and excessive wastage.
• Ensure proper receiving, storage, and handling of food products.
• Menu & Production SupportAssist with menu preparation, recipe development, and daily production planning.
• Ensure sufficient mise en place is prepared before each service.
• Follow standardized recipes and maintain consistency in taste and presentation.
• Assist with special events, catering, and large-volume food production when required.
• Kitchen AdministrationAssist in maintaining production sheets, temperature logs, cleaning schedules, and other kitchen records.
• Communicate daily operational issues to the Sous Chef or Executive Chef.
• Assist with shift handovers and ensure proper communication between kitchen teams.
• Equipment & SafetyEnsure kitchen equipment is used correctly and safely.
• Report damaged or malfunctioning equipment immediately.
• Ensure the kitchen operates in accordance with health, safety, and fire-safety requirements.
• Leadership & SupportAct as a responsible kitchen leader in the absence of the Sous Chef when assigned.
• Maintain a positive and professional working environment.
• Coordinate effectively with the service team and other departments to ensure smooth operations.
• Perform any other duties reasonably assigned by the Executive Chef, Sous Chef, or Management.