Junior Sous Chef

DOMO DINING PTE. LTD.; Glasgow; On-site; GBP 22,000 - 28,000; Full time

Job summary

A leading company in the dining industry seeks a Junior Sous Chef to assist in kitchen management and ensure high-quality food preparation. This role involves supervising staff, engaging in menu planning, and upholding food safety standards. Candidates should have strong culinary skills and be ready to step up as needed.

Qualifications

• Excellent culinary skills required.
• Ability to supervise and train junior staff.
• Experience in menu planning and kitchen management.

Responsibilities

• Supervise food preparation according to recipes and standards.
• Manage kitchen operations and ensure efficiency.
• Train junior staff and maintain quality control.

Skills

Culinary Skills

Leadership

Communication

Food Safety

Job description

A Junior Sous Chef works under the supervision of the Head Chef or Sous Chef.

The job description of a Junior Sous Chef typically includes the following:

1) Food preparation:

The Junior Sous Chef is responsible for supervising food preparation and ensuring that all dishes are prepared according to recipes and the instructions of the Head Chef or Sous Chef.

2) Kitchen management:

The Junior Sous Chef helps manage the kitchen by supervising junior staff, including Demi Chef de Parties and Commis chefs, and ensuring that food is prepared efficiently and accurately.

3) Menu planning:

The Junior Sous Chef may be involved in menu planning, including selecting ingredients, creating recipes, and ensuring that dishes are prepared to the highest quality standards.

Inventory management: The Junior Sous Chef is responsible for inventory management, including counting and storing food items, and ordering kitchen supplies.

4) Equipment maintenance:

The Junior Sous Chef helps maintain kitchen equipment by cleaning and sanitizing tools and machines, and reporting any defects to the Head Chef or Sous Chef.

5) Food safety and sanitation:

The Junior Sous Chef ensures that food safety and sanitation protocols are followed in the kitchen, including proper handling and storage of food, cleaning and sanitation of equipment and work surfaces, and adherence to health and safety guidelines.

6) Quality control:

The Junior Sous Chef maintains quality control by monitoring dishes as they are prepared and served, ensuring that they meet the restaurant's quality standards.

7) Staff training:

The Junior Sous Chef is responsible for training junior staff, including Demi Chef de Parties and Commis chefs, and helping them develop their culinary skills.

8) Communication:

The Junior Sous Chef communicates regularly with other kitchen staff, including the Head Chef and Sous Chef, to ensure that kitchen operations run smoothly.

Overall, the Junior Sous Chef is responsible for helping to manage the kitchen, ensuring that food is prepared to the highest quality standards, and training junior staff. The Junior Sous Chef is expected to have excellent culinary skills, work in a fast-paced environment, and take on leadership responsibilities. The Junior Sous Chef is also expected to be able to step up and take on the duties of the Head Chef or Sous Chef in their absence.