Junior Sous Chef

Responsibilities

• Actively participate in daily food preparation, cooking, plating and kitchen service.

• Assist the Head Chef and Sous Chef in overseeing daily kitchen operations and ensuring smooth service.

• Supervise and support kitchen staff while maintaining consistency in food quality, presentation and portion control.

• Guide and train junior kitchen staff through hands-on coaching and daily supervision.

• Assist with menu execution, food costing, inventory management, stock ordering and wastage control.

• Ensure compliance with food safety, hygiene and workplace safety standards.

• Work closely with the kitchen and service teams to maintain efficient operations during busy service periods.

Requirements

• Minimum 3 years of relevant culinary experience in a restaurant or professional kitchen.

• Prior supervisory experience or experience as a Senior Chef de Partie is preferred.

• Strong hands-on cooking skills with good knowledge of kitchen operations and food preparation.

• Able to lead by example and work alongside the kitchen team during service.

• Good communication, leadership and organisational skills.

• Able to work efficiently in a fast-paced environment.

• Possess a valid WSQ Food Safety Course Level 1 certification or be willing to obtain the required certification before handling food.

• Able to work rostered shifts, including weekends and public holidays.