Junior Sous Chef (5 Days work-week)

About the role

This role will support the Chef De Cuisine in managing daily kitchen operations, supervising staff, and ensuring the highest standards of culinary excellence and hygiene. What you will expect: Assist the Sous Chef and Head Chef in managing daily kitchen operations, running service smoothly, and stepping up to lead the kitchen in their absence Oversee the preparation, cooking, and presentation of all dishes, ensuring they consistently meet the restaurant's standards Coordinate and manage the mise en place process across various sections, optimizing kitchen efficiency and timely service Train and mentor junior staff, sharing knowledge and techniques to foster their development Assist with inventory management, stock rotation (FIFO), ordering, and minimizing food waste Skills/Qualifications Proven experience as a Senior Chef de Partie or Junior Sous Chef Be able to work in team based and fast paced environment Recognized culinary academic qualifications will be an added advantage Basic Food Hygiene Positive attitude and a passion for culinary excellence 5 Days work/week rostered, must be able to work weekends. Time: Between 10am to 3pm and 5pm to 10pm (Split Shift) - 44 Hours/Week

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Company Intel

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