Junior sous chef (Western)

Assist the Head Chef and Sous Chef in the daily operational tasks of the central kitchen.

Prepare and cook food items according to established recipes, ensuring consistency in quality, taste, and presentation.

Support inventory management, including proper storage, labeling, and rotation of ingredients and finished products.

Maintain a clean, organized, and safe working environment, adhering strictly to hygiene and food safety standards.

Assist in the training and guidance of Commis Chefs and Kitchen Assistants, fostering a positive and collaborative team environment. Operate and maintain kitchen equipment safely and report any malfunctions promptly.

Participate in recipe development and testing under the guidance of senior chefs.

Ensure timely and accurate preparation of food for distribution to different locations.

Assist in monitoring food quality, portion control, and presentation standards.

Adhere to all company policies, procedures, and standards.

Undertake any other reasonable duties as directed by the Head Chef or Sous chef

Requirements:

Proven experience as a Chef de Partie or Senior Commis Chef, preferably in a high-volume kitchen setting. Experience in a central kitchen is a plus.

Diploma or relevant certification in Culinary Arts or a related discipline. Solid understanding of various cooking techniques, ingredients, and culinary principles.

Proficient knife skills and a keen eye for detail.

Ability to work efficiently and effectively under pressure and meet deadlines.

Strong organizational and time management abilities.

Good communication and interpersonal skills to effectively interact with team members.

Ability to work both independently and collaboratively within a team.

Knowledge of food safety and hygiene regulations and best practices.

A positive attitude, a strong work ethic, and a genuine passion for food.

Competitive salary and benefits package commensurate with experience.

Opportunities for professional growth and development within a reputable organization.

A supportive and collaborative team environment.

Staff meals provided.