Summary from listing
The Junior Sous Chef supports the Sous Chef and Executive Chef in overseeing kitchen operations, food production, menu planning, recipe development, and culinary quality. The role supervises kitchen staff, delegates tasks, maintains food safety and sanitation standards, manages inventory and supplies, controls food costs, and ensures timely, high-quality food preparation and presentation. Candidates need at least five years of working experience, three years of relevant experience, a bachelor's degree in Culinary Arts or a related Food and Beverage course, and strong leadership, organization, cooking, and food-safety skills.
