Junior Sous Chef (International Cuisine)

The Junior Sous Chef will support the Sous Chef and Executive Chef in managing the kitchen operations ensuring the preparation and presentation of high-quality dishes. This role requires a detail-oriented culinary professional with strong leadership potential a commitment to maintaining high standards and a passion for creating memorable dining experiences.Assist the Sous Chef and Executive Chef in overseeing daily kitchen operations including food preparation cooking and plating.Ensure the consistent quality and presentation of all dishes according to established recipes and standards.Supervise and support kitchen staff including line cooks and prep cooks ensuring efficient and effective kitchen operations.Maintain high standards of food safety hygiene and cleanliness in the kitchen adhering to health regulations and hotel policies.Monitor ingredient quality and manage inventory to ensure freshness and minimize waste.Conduct regular checks to ensure proper storage and handling of food items.Proven man-management coaching and team building skillTo have total accountability for the day to day running operation in the kitchen and making sure high standard of quality maintain.Experience of large volume functions and weddingsAssist the executive chef complete annual appraisal to ensure continued staff development and appraisal.To participate in the design of seasonal menus and purchase all food and food related products using company nominated suppliers to achieve food budgeted cost controls ensuring minimum wastage with in the venue and to ensure all menus are cost accurately.To maintain all equipments with in the catering operation through due care and diligence. Ensuring engineer call outs for all repairs on catering equipments are effectively managed ensuring the best life of all kitchen equipments.Ensure compliance with all relevant health and safety regulationsStep in for the Sous Chef or Executive Chef when necessaryParticipate in menu tastings and special culinary eventsQualificationsProven experience as a Junior Sous Chef or in a similar role preferably within the hotelindustryProficient in all aspects of Food Hygiene HACCP and OH&S to ensure safe working practices are followed within the kitchen.Excellent in International and Western Cuisine.Flexibility to work various shifts including evenings weekends and holidaysPassion for culinary excellence and commitment to continuous learning.Strong leadership skills with the ability to train motivate and manage kitchen staff.Excellent culinary skills and proficiency in various cooking techniquesCreative flair for developing innovative dishes and menu concepts.Additional InformationOur commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract recruit and promote diverse talent.Remote WorkNoEmployment TypeFull-time#J-18808-Ljbffr