Junior Sous Chef

• Assist the Sous Chef and Executive Chef in overseeing the daily kitchen operations, ensuring smooth and efficient food production and service. • Supervise and coordinate the activities of kitchen colleagues, ensuring all dishes are prepared and presented according to established recipes, quality standards, and presentation guidelines. • Ensure consistency in food quality, taste, portioning, and presentation, maintaining the highest standards of culinary excellence. • Support the development and execution of seasonal menus, daily specials, and innovative dishes, incorporating fresh, high-quality ingredients. • Maintain a strong understanding of Italian cuisine, cooking techniques, traditional recipes, and modern culinary trends. • Ensure all food preparation and cooking activities are carried out efficiently and in accordance with established standards and procedures. • Monitor food stock levels, ensure proper storage, and assist with inventory control, ordering, and minimizing food waste. • Ensure strict compliance with food safety, hygiene, sanitation, and HACCP standards at all times. • Monitor kitchen cleanliness, equipment maintenance, and organization, ensuring all workstations are properly maintained. • Train, guide, and motivate Commis Chefs and other kitchen colleagues, supporting their professional development and performance. • Work closely with the service team to ensure timely food delivery, smooth coordination, and guest satisfaction. • Assist in controlling food costs through effective portion control, stock management, and minimizing wastage. • Maintain a hands-on approach during service, ensuring consistency, efficiency, and attention to detail, particularly during busy operations. • Perform any other duties and responsibilities as assigned by the Executive Chef or Sous Chef.Company • Diploma or Degree in Culinary Arts, Professional Cookery, or a related field. • Minimum 3 5 years of experience in a professional kitchen, preferably within an upscale restaurant or luxury hospitality environment. • Previous experience in a Junior Sous Chef or senior Chef de Partie position is preferred. • Strong knowledge of Italian cuisine, traditional cooking techniques, and contemporary culinary trends. • Excellent knowledge of food preparation, cooking methods, ingredient selection, and presentation standards. • Good understanding of food costing, inventory management, portion control, and stock rotation. • Knowledge of HACCP, food safety, and hygiene standards. • Ability to lead, motivate, and develop kitchen colleagues. • Strong organizational, communication, and time-management skills. • Ability to work under pressure in a fast-paced kitchen environment. • Creative mindset with a strong passion for food quality, consistency, and culinary excellence. • Flexibility to work shifts, weekends, and public holidays as required.