As a Junior Sous Chef, you will be responsible for assisting the Chef De Cuisine in the daily operations of the kitchen. Your role will involve supervising and coordinating the activities of the kitchen staff, ensuring the quality and presentation of food, maintaining kitchen hygiene, and supporting the overall culinary team. This position requires strong culinary skills, leadership abilities, and a passion for creating exceptional dishes.

Key Responsibilities:

1. Assist in overseeing the day-to-day operations of the kitchen, ensuring smooth workflow and adherence to culinary standards.
2. Collaborate with the Sous Chef and Head Chef to develop and execute creative menus that meet the restaurant's quality standards.
3. Prepare and cook a variety of dishes, ensuring proper portioning, presentation, and flavour.
4. Train, mentor, and supervise the kitchen staff, ensuring that they follow recipes, cooking techniques, and food safety regulations.
5. Monitor inventory levels and assist in placing orders for ingredients and supplies to maintain adequate stock levels.
6. Maintain a clean and organized kitchen environment, following sanitation standards and food handling guidelines.
7. Collaborate with the culinary team to develop new recipes, menu items, and innovative culinary concepts.
8. Assist in conducting regular inspections of equipment, identifying maintenance needs, and reporting any issues to the appropriate personnel.
9. Ensure compliance with health and safety regulations, including food hygiene and sanitation practices.
10. Assist in scheduling and managing staff shifts to ensure proper coverage and efficient kitchen operations.

Qualifications and Skills:

• Culinary expertise: Possess a strong culinary background with experience in preparing and cooking a wide variety of dishes. Knowledge of different cooking techniques, flavour profiles, and food presentation is essential. With a minimum of three to five ( 3-5 ) years of overall professional experience in Kitchen department in a five star hotel, convention centre or restaurant.
• Leadership skills: Ability to lead and motivate a team, provide guidance, and delegate tasks effectively. Strong communication and interpersonal skills are necessary to collaborate with kitchen staff and management.
• Organizational skills: Excellent time management and organizational abilities to handle multiple tasks and prioritize accordingly. Attention to detail is crucial for maintaining food quality and presentation.
• Food safety knowledge: Familiarity with food safety regulations and proper food handling practices to ensure a safe and sanitary kitchen environment.
• Adaptability: Ability to work in a fast-paced environment and remain calm under pressure. Willingness to work flexible hours, including evenings, weekends, and holidays.
• Creativity: A passion for culinary innovation and a desire to contribute to the development of new recipes and menu items.
• Culinary education: A culinary degree or relevant certification is preferred but not mandatory. Equivalent experience in a professional kitchen setting will also be considered.