Junior Sous Chef

Key Responsibilities

·       Food Preparation & Quality

·       Oversee and participate in food preparation, ensuring strict adherence to recipes, portion control, and

·       presentation standards.

·       Maintain consistent food cost margin of ±33% through accurate ordering and minimal wastage.

·       Ensure all dishes are fresh, visually appealing, and of the highest quality.

·       Kitchen Operations & Leadership

·       Supervise and coordinate kitchen team on a daily basis.

·       Conduct pre-shift briefings, allocate stations, and ensure smooth service.

·       Train, coach, and develop kitchen sta􀆯 while fostering a positive, high-performance team culture.

·       Perform sta􀆯 performance monitoring and support monthly evaluations.

·       Compliance & Standards

·       Enforce strict food safety, hygiene, sanitation, and health regulations (HACCP standards).

·       Maintain cleanliness of all kitchen sections, equipment, and service areas.

·       Implement FIFO, proper stock rotation, and accurate inventory management.

Customer Experience

·       Work closely with Front-of-House to ensure exceptional food quality and timely service.

·       Address customer feedback and complaints promptly and professionally.

·       Profitability & Administration

·       Monitor and control food costs, labour, and wastage.

·       Record all food waste immediately.

·       Support weekly inventory counts and ordering.

·       Participate in weekly team meetings and marketing/promotional activities.

Additional Duties

·       Report maintenance issues via Monday.com.

·       Promote environmental responsibility (recycling, energy saving).

·       Uphold all Company Values: Professionalism, Passion, Integrity, Excellence, Accountability, etc.

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