The Junior Sous Chef supports the Banquet Chef in managing daily kitchen production, food preparation, and stock ordering for banquet and restaurant operations. They are responsible for controlling labor and food costs while ensuring high standards of quality, hygiene, and team performance.
Requirements: Candidates must hold a diploma or vocational certificate in culinary skills and possess at least 5 years of relevant experience, including 2 years in a supervisory capacity. Proficiency in HACCP policies and the ability to lead a team in a high-volume kitchen environment are essential.
Key skills: Culinary skills, Kitchen management, HACCP compliance, Food cost control, Labor cost control, Team leadership, Staff training, Menu preparation.
(Full time · 40 hrs/week · experience 5-10 yrs)
Apply directly with the employer via the application link.