DUTIES AND RESPONSIBILITIES:
The Production Jr Sous Chef is responsible for, though not limited to,
● Oversee the preparation and production of food in a designated kitchen section.
● Ensure the quality, taste, and packaging of dishes meet company standards.
● Collaborate with the head chef to plan and develop new products and processes for their section.
● Supervise and coordinate the production with other kitchen staff, providing guidance and training as needed.
● Maintain a clean and organized work environment, adhering to food safety and hygiene standards at all times
● Monitor and manage inventory levels for the assigned kitchen section, minimizing waste.
● Work closely with other chefs and kitchen staff to maintain a smooth and efficient kitchen operation.
● Simple butchery needed for poultry, beef and fish/seafood
● Assisting with ordering for a designated kitchen section
● Assist in reporting for wastage, staff meal and internal transfers
REQUIREMENTS:
● Proven experience as a Jr Sous Chef or similar role in a production /central kitchen.
● Culinary degree or relevant certification is preferred but not a must
● Good knowledge of food preparation techniques and kitchen management.
● Teamwork is a must and good communication skills.
● Knowledge and certification of food safety and sanitation regulations.
WORK SCHEDULE & BENEFITS
• 5.5 work week
• No spilt shift or late hours
• Staff meal provided
• Medical insurance
• 10 days Annual Leave
