Job Summary
* The role of Junior Sous Chef is a pivotal position in the kitchen, responsible for ensuring seamless day-to-day operations.
* This leader will oversee all sections, guaranteeing quality, consistency, and creativity across every aspect.
Key Responsibilities:
* Manage food quality, freshness, and presentation standards.
* Assist with daily operations, including rostering, menu planning, and kitchen coordination.
* Oversee ordering, supplier relationships, and stock rotation.
* Maintain cleanliness, hygiene, and HACCP standards throughout the kitchen.
* Train, mentor, and motivate junior staff to achieve excellence.
* Support with menu development, bringing innovative ideas and food trend insights.
* Demonstrate skill and precision in meat and fish butchery.
Requirements:
A Certificate IV in Commercial Cookery or a minimum of 5 years' relevant experience, along with strong technical knowledge of food trends, cooking techniques, and HACCP standards are essential qualifications.