Job Overview
The Junior Sous Chef/Grill Chef is responsible for assisting the Head of Culinary in overseeing food preparation, maintaining high quality standards and ensuring efficient kitchen operations.
This role requires a candidate with culinary expertise, excellent leadership skills and ability to work effectively under pressure.
Key Responsibilities:
* Culinary Leadership: Assist the Head of Culinary in managing kitchen staff, controlling food costs and meeting service expectations.
* Food Preparation: Oversee food preparation, presentation and quality control to ensure consistency and excellence.
* Staff Development: Train and mentor junior staff members on safe food handling practices, kitchen procedures and menu preparation.
* Inventory Management: Monitor inventory levels, manage stockroom requisitions and maintain accurate records.
* Quality Control: Ensure adherence to health and safety standards, HACCP protocols and regulatory requirements.
The ideal candidate will possess a degree or certificate in culinary arts, Japanese Cuisine background and minimum 2 years' experience in a similar role. Strong communication and interpersonal skills are essential for success in this position.