Junior Sous Chef - The Rising Sun

The Rising Sun; City Of London; On-site; GBP 25,000 - 30,000; Full time

Job summary

A vibrant culinary establishment in the City of London is seeking a passionate team member to assist in culinary execution and management support. Responsibilities include mentoring junior staff, overseeing inventory, and contributing to menu ideas. Ideal candidates thrive in fast-paced environments and are motivated to ensure high standards in food quality and safety.

Qualifications

• Self-motivated and proactive individual ready for challenges.
• Ability to work efficiently in a fast-paced environment.
• Experience in kitchen operations and culinary execution.

Responsibilities

• Assist sous chef and head chef in the kitchen.
• Mentor junior staff and oversee stations.
• Help track inventory and ensure quality control.
• Participate in scheduling and documentation tasks.
• Contribute creative ideas for menu development.

Job description

We are looking for self‑motivated, proactive and passionate people to join the team who thrive on working in a fast‑paced environment and are ready for a challenge.

Culinary Execution

• Prep & Cooking: Assist the sous chef and head chef in preparing mise en place, executing line stations, and plating dishes to the restaurant's standards.
• Recipe Fidelity: Follow established recipes precisely, ensuring consistency in flavor, portion size, and presentation.
• Speed & Timing: Work efficiently during service rushes, helping keep tickets moving and minimizing wait times.

Supervision & Training

• Station Oversight: Take charge of one or more line stations (e.g., grill, sauté, garde‑manger) when senior staff are occupied or absent.
• Mentoring: Coach junior cooks, dishwashers, and apprentices on techniques, safety, and proper workflow.
• Shift Handover: Brief incoming staff on menu changes, special orders, inventory levels, and any equipment issues.

Kitchen Management Support

• Inventory & Ordering: Help track ingredient usage, rotate stock, and flag low‑stock items for reordering.
• Quality Control: Perform spot checks on finished plates and raw ingredients to catch any deviations before they reach the dining room.
• Sanitation & Safety: Enforce hygiene protocols, conduct regular station clean‑downs, and ensure all equipment is used safely.

Administrative Tasks

• Scheduling: Assist the sous chef in creating staff rotas, covering shifts, and managing time‑off requests.
• Documentation: Update prep sheets, recipe cards, and waste logs; record any incidents or equipment malfunctions.
• Cost Awareness: Monitor portion control and waste to help keep food costs within budget.

Creative Input (Occasionally)

• Menu Development: Contribute ideas for specials, seasonal dishes, or menu tweaks under the guidance of the head chef.
• Testing: Participate in tasting sessions, providing feedback on flavor balance, plating, and feasibility for service.